Hibiscus Champagne Cocktails

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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.

Wild Hibiscus Flowers in Syrup, introduced to us by Friend of Rant Mary Ann Newcomer.

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.)