"Hi-Bellini" April 16, 2015 01:08
|Recipe By: Danielle Tatarin Owner - Consultant Designer, Cocktail Company and Beverage Director, The Keefer Bar|
1 part semi frozen peach puree
1/3 part wild hibiscus flower syrup
1 wild hibiscus flower for garnish
Proseco or SpumantePlace flower in bottom of champagne flute & stand upright. Scoop in the chilled peach puree. Slowly pour in the Proseco or Spumante at an angle. Pour in the syrup. Give a small swizzle to dislodge the peach which will mix the syrup through.