The Hummingbird

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.


  1. makethecut reblogged this from coketalk and added:
    What? I’m in.
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    uhh, yes please.
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