Prosecco Gone Wild

Anthony’s guilty pleasure in the summer is Prosecco. He also likes to keep things simple. By adding wild hibiscus syrup to a glass of Prosecco, you’re elevating the Prosecco, while eliminating the need for additional syrups or flavorings. It’s bare-bones simple, yet elegant at the same time. We’re imagining this sparkling cocktail being served at a shower or wedding. Let an actual flower float in your champagne flute; it’s gorgeous and so festive. There are 11 flowers in an 8.8 oz jar; 50 flowers in a 2.5 lb jar. Find the Wild Hibiscus Flowers in Syrup at the Wild Hibiscus Flower Co. website.

Photo: Courtesy of Wild Hibiscus Flower Co.

Listen: Anthony whipped one up during a recent show and the gang loved it. Listen on-demand now.

Prosecco Gone Wild

Votes: 12 Rating: 3.58 You: Rate this recipe!

Print Recipe

Anthony describes the texture of the sweet edible flowers as being similar to a fruit roll up. Drop a flower in your champagne flute for a festive presentation. The wild hibiscus syrup will turn your drink a lovely pink color.

• Coursebrunch, cocktail

Servings

1 cocktail

Servings 1 cocktail

Prosecco Gone Wild Votes: 12 Rating: 3.58 You: Rate this recipe! Print Recipe Anthony describes the texture of the sweet edible flowers as being similar to a fruit roll up. Drop a flower in your champagne flute for a festive presentation. The wild hibiscus syrup will turn your drink a lovely pink color. Coursebrunch, cocktail Servings 1 cocktail Servings 1 cocktail

Ingredients

• 1/2 oz. wild hibiscus syrup (from the jar of Wild Hibiscus Flowers in Syrup)
• 1 wild hibiscus flower (from the jar of Wild Hibiscus Flowers in Syrup)
• prosecco Mionetto, or whatever brand you like

Servings: cocktail

Instructions

1. Add the syrup and one flower to a champagne flute. Pour Prosecco into the flute.
2. Admire the drink, then sip.