This drink was first served at the legendary Dorchester Hotel in London, England where
it remains the most popular Champagne cocktail on the menu.
Muddle mint in the Champagne flute and discard mint (squash some leaves around inside the glass). Place Wild Hibiscus Flower in bottom of glass and stand upright. Add rose water and some bruised torn mint pieces. Top with Champagne. Lastly, carefully pour in the syrup which will graduate from crimson at the bottom to light pink at the top.
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