Hibiscus Champagne Cocktails
In which Elizabeth gets all dressed up for a gala botanical garden event, while Amy drinks vodka straight out of a mason jar and talks to her chickens. Topics include Champagne, hibiscus flowers in syrup, raspberry-infused vodka, a certain Black & Decker home appliance, and–once again–hyacinths. Special guest appearance by Amy's Buff Orpington, Ladybird.
If you'd like to drink along with us, you'll need:
Champagne doesn't have to be fancy; one very nice option is a sparkling Spanish cava called Segura Viudas that retails for about eight bucks a bottle, making it dangerously affordable as an everyday wine. But Eliz also recommends the not-too-expensive but excellent Pierre Gimonnet & Fils, which is more interesting than many a higher-priced maker (Veuve Cliquot, etc.). She also paid considerably less than the price listed on this link.
And if you'd like to make raspberry-infused vodka, or any sort of fruit-infused vodka, simply fill a clean Mason jar with fresh-picked fruit and pour in any inexpensive vodka. Let it steep for 2-3 days, then strain it and drink. (The leftover vodka-soaked fruit can be frozen and used in drinks as well.)