Coeur de Fleurs Recipe
Metro Lafayette Bartender Luis Sivira doles out his secret for a sweet Champagne cocktail.
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.