"Mandarin Bloom"
April 8, 2015 01:07| Recipe By: Danielle Tatarin Owner - Consultant Designer, Cocktail Company and Beverage Director, The Keefer Bar |
| Serves 1 |
½ oz Cointreau
¼ oz Hibiscus Syrup
4 peeled mandarin pieces
Squeeze fresh lime wedge
Dash Angostura Bitters
Wild Hibiscus Flower
Muddle the orange, Cointreau and Hibiscus Syrup together. Squeeze juice and add bitters. Shake all ingredients on ice and double strain into the prepared champagne flute. Top with Champagne!
To prepare the martini glass: Stand one hibiscus flower in the bottom of the glass.
