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Coeur de Fleurs Recipe

Metro Lafayette Bartender Luis Sivira doles out his secret for a sweet Champagne cocktail.

By Scott Hocker
Annabelle Breakey; Food Stylist: Karen Shinto

Annabelle Breakey; Food Stylist: Karen Shinto

 

Place one-half ounce each of St. Germain and hibiscus syrup (see below) in the bottom of a Champagne flute. Top with approximately five ounces of good, chilled Champagne. For garnish, add a hibiscus blossom to the glass.

HIBISCUS SYRUP: Simmer two cups of water, 1 cup of dried hibiscus flowers (available at Mexican grocery stores as jamaica), a cinnamon stick, 10 cloves, and 1.5 cups of sugar for about 10 minutes. Remove from heat and strain (save some rehydrated hibiscus flowers in a container for garnish). Makes about 16 ounces and will keep for about seven days.
 

This article appears in the February 2009 issue of Diablo Magazine

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