[Have you got your copy of The Pretty Dish yet?! It would make a fabulous Easter gift!]

The rosé mimosa is our new signature cocktail!

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At least for now. Until we’re drowning in margaritas in two weeks. I CAN’T WAIT.

In other news though… how incredibly stunning are these leaves?! Prettiest color ever.

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I’ve made a cocktail with hibiscus before and I actually used the dried whole flowers. I really love them! But it’s difficult to find them (even on amazon) and the place where I usually got them closed shop, so I had to take a different route.

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I ordered this organic culinary hibiscus from amazon – which I do a lot. I get my culinary lavender and culinary rose petals from amazon and they are here in two days, so it’s super easy! And you get a ton that lasts forever. I use lots of dried petals in The Pretty Dish for both recipes and beauty DIYs – the sugar scrubs and bath melts especially!

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For these mimosas, I made a simple syrup with the hibiscus leaves, sugar and water. So easy. Can be made ahead of time! Can be made for all sorts of adult beverages.

Holy cow. I wanted to DRINK this stuff alone. It was so super delicious. With a few spoonfuls in the bottom of your glass and bubbly rose champagne on top, this is the most gorgeous cocktail ever. It tastes amazing. It looks amazing!

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It’s also just SO simple for such a fancy sounding cocktail. And it works perfectly in a “bar” type setting – like if you want to set up a mimosa bar for brunch! Add your syrup to a little jar and have a few bottles of chilled champagne.

And then please invite me.

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I garnished mine with a few of the fresh lavender sprigs I had left from making these lattes and loved the contrast. Brunch has never been so cute!

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Rosé Hibiscus Mimosas

5 from 1 vote
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Ingredients

hibiscus syrup

  • 3/4 cup sugar
  • 3/4 cup water
  • 2 teaspoons dried hibiscus leaves

mimosa

  • 2 tablespoons hibiscus syrup
  • 4 to 6 ounces rosé champagne

Instructions 

hibiscus syrup

  • Place the sugar, water and hibiscus in a saucepan over medium-low heat. Whisk until the sugar dissolves, bringing the mixture to a simmer. Cook for 1 minute. Turn off the heat and set the saucepan aside. Let it cool completely. Strain the mixture through a fine mesh sieve to remove the leaves. Store in a sealed container in the fridge! The syrup will make about 3/4 cup.

mimosa

  • Fill each glass with 1 to 2 tablespoons hibiscus syrup. Top it off with 4 to 6 ounces of rosé champagne and serve immediately! You can garnish with fresh herbs (like lavender!) if desired. I find that one bottle of champagne will make about 8 to 10 mimosas, and this is more than enough syrup for that! If you have leftover, stick it in the fridge for other cocktails.
  •  

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
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Bubbles are always a good idea.