We met up with our friends at Bibendum Wine last night to try and create a new hibiscus flavoured Prosecco cocktail. After a couple of tastings prior to this we we had settled on the delicious “Desiderio Jelo” Prosecco to help us on our quest.
We first of all stewed some hibiscus flowers and left them to marinate in their own syrup. We then took the flowers and syrup and put in a champagne flute and added the Prosecco. The result… was incredibly disapointing! The flowers seemed to take all of the bubbles out of the Prosecco leaving a tasty, yet flat Cocktail. The flower also looked a little bit lifeless in the glass unfortunately!
Next we decided to just create our own hibiscus syrup from cooking the flower and then discarded the flower. We mixed the fresh syrup with the Prosecco and the result was glorious. A really fruity, berry tasting Bellini which we brought a smile to all our faces… now we just have to find a suitable flute to serve the Bellinis in and we will get it on our Winter menu due at the beginning of October.
by: Wednesday, 12 August 2009