Sweet & Hot Hibiscus Mimosa
- Prep Time
- 1 hibiscus flower in syrup
- 2 tbsp Mike’s Hot Honey syrup (1:1 MHH and water)
- 3 oz champagne or sparkling wine
- 1 oz orange juice
- 1 orange slice
Drop hibiscus flower in bottom of glass (champagne flute).
Fill ⅔ full with champagne or sparkling wine.
Add 2 tbsp Mike’s Hot Honey syrup (1:1 MHH and water)
Fill glass to top with orange juice.
Garnish with orange slice.