Rosé Hibiscus Mimosas.
[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!
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.
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.
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!
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!
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.
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!
Rosé Hibiscus Mimosas
- 3/4 cup sugar
- 3/4 cup water
- 2 teaspoons dried hibiscus leaves
- 2 tablespoons hibiscus syrup
- 4 to 6 ounces rosé champagne
- 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.
- 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.
Bubbles are always a good idea.