Sweet & Hot Hibiscus Mimosa
A hibiscus flower sits in the bottom of the flute and slowly unfurls as the champagne goes in. Mike's Hot Honey simple syrup and fresh orange juice on top, so the heat builds under the bubbles rather than over them.
Ingredients
- 1 hibiscus flower in syrup
- 1 oz Mike's Hot Honey simple syrup (1:1 MHH and water)
- 3 oz champagne or sparkling wine
- 1 oz orange juice
- 1 orange slice
Featuring
Directions
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Make Mike's Hot Honey simple syrup with equal parts Mike's Hot Honey and water or use Mike's Hot Honey Syrup, and measure out 1 oz. Slice an orange for garnish and have the hibiscus flower ready.
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Drop the hibiscus flower into the bottom of a champagne flute.
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Fill the glass about two-thirds full with champagne or sparkling wine.
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Add the 1 oz of Mike's Hot Honey simple syrup.
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Top with fresh orange juice and garnish with the orange slice.
