Sparkling Hibiscus Champagne Cocktail

I thought we’d close out the year with a twist to traditional champagne. It’s a crowd-pleaser and the perfect addition to your New Year’s Eve house party menu!

This sparkling champagne cocktail, with the addition of this edible hibiscus flower, is such a pretty libation. This elegantly delicious flute-filled drink is gorgeous and inviting. What more can you ask for in a cocktail? Less is more and this drink is as easy to prepare as it is stylish.

We would like to wish you a warm, fun, and wonderful new year and thank you for your readership and all your support this year!

From the bottom of our corazones, thank you so much for your support. We have so many fun new surprises right around the corner (recipes in printed magazines, a site redesign, food photography and staging classes, cooking lessons, video recipes, and the details of the Muy Bueno Cookbook). We look forward to 2011 and can’t wait to share all the exciting details with you all.

Raise your glass with me and let’s toast to a healthy, joyful, and prosperous 2011, Salud!!

Sparkling Hibiscus Champagne Cocktail

Ingredients:

1 wild hibiscus flower

Champagne or Prosecco

Directions:

Position the hibiscus flower at the bottom of a champagne flute and slowly fill it with your favorite bubbly. As the champagne fizzles, the hibiscus flower will open up and bloom in your glass. Once you drink your bubbly, refill it. Or, just nibble on the edible flower.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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The preserved blossoms are available at Williams-Sonoma.

Photography by Jeanine Thurston

Subscribe to our blog and we will email you a PDF with three cocktail recipe cards

Pssst…don’t forget to order the 2011 Muy Bueno Calendar here.