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