I was at Whole Foods today and I came across a little jar of wild hibiscus flowers in syrup, which for all intents and purposes is a gourmet preparation of hummingbird nectar.
The flowers are red and sweet with a raspberry rhubarb flavor, refined and delicious — and when added to champagne, utterly decadent.
Drop a hibiscus flower into the bottom of a champagne flute with a tiny splash of syrup, and fill the glass with Moët. The flower rests at the bottom of the glass and slowly blooms as you drink.
I call it the Hummingbird, and it’s the perfect champagne cocktail for a Sunday afternoon of fluttering by the pool.