Mix up this delicious Bourbon-Hibiscus Cocktail with Champagne Ice by Bob Peters, Chilled 100 member from The Punch Room in Charlotte, North Carolina.

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Bourbon, Bubbles and Flowers

Bourbon, Bubbles and Flowers

Photo by Justin Driscoll

Bourbon, Bubbles and Flowers

By Bob Peters, The Punch Room, Charlotte, NC

Ingredients:

  • 4 oz. Old Scout Bourbon
  • 1 oz. Punt e Mes
  • 1 oz. Hibiscus Syrup*
  • Champagne Ice**
  • Edible White Flowers, for Garnish

Preparation: In a mixing glass, combine the bourbon, Punt e Mes, syrup and ice, and stir until well chilled. Strain into a stemless wineglass with 2 straws and place over a shallow bowl of the Champagne ice; garnish with the white flowers and serve with 2 spoons.

*Hibiscus Syrup

  • 1/4 cup Granulated Sugar
  • 1/4 cup Water
  • 1 tbsp. Hibiscus Flowers

Preparation: In a small saucepan, combine the syrup ingredients over high heat. Cook until the sugar dissolves, 1 to 2 minutes, then let cool completely and strain.

**Champagne Ice

Ingredients:

  • 1/3 cup Sugar
  • 1 750 ml Bottle Champagne

Preparation: In a medium saucepan, whisk the sugar and Champagne over high heat. Cook until the sugar has dissolved, 2 to 3 minutes. Pour into a 9-by-13-inch dish and let cool slightly, then transfer to the freezer until frozen, at least 2 hours.