Hi all! Does everyone have big Easter plans? Even if you don’t celebrate Easter, don’t you always feel the need to be brunching every Easter Sunday? It just seems so appropriate, doesn’t it? I have plans with the bf and his family….brunch, duh. Every year his family puts together a delightful Easter egg hunt (with prizes for the most found eggs), although the youngest person who attends is me (I’m 27). The prizes are always Nordstrom gift cards, so needless to say my competitive nature comes out and I go full force. This year, I’ll be doing the same…barreling through my bf’s aunts, uncles and grandparents to claim that last egg we all saw hidden in the bushes. No shame. None. :)
Anyway, I think this Hibiscus & Ginger Champagne Cocktail is the perfect [Easter] brunch cocktail….light, sweet, refreshing, and bubbly! The hibiscus and ginger both bring a great element of surprise and flavor to the drink. Plus, the hibiscus flower floating around is really pretty and adds a little extra “wow” factor, don’t ya think?! Also, the ingredients really aren’t as difficult to find as you may think; I got everything from Bev-Mo, even the Hibiscus flowers sitting in rose water syrup! I’m pretty sure you can also get all these things at a Total Wine as well. Amazon is also pretty awesome…FYI :) I hope everyone has a great weekend Easter egg hunting, brunching and sipping on these cocktails! Enjoy!
Hibiscus & Ginger Champagne Cocktail
Makes 4 to 5
4 to 5 hibiscus flowers sitting in rose water syrup
1/2 cup Domaine de Canton (or any ginger liqueur of your choice)
1 (750ml) bottle champagne or sparkling wine
1. Place a single hibiscus flower and 1 tablespoon of rosewater syrup into each champagne flute.
2. Pour 2 tablespoons of ginger liqueur into each glass and top with chilled champagne or sparkling wine. Serve.