This month we’re toasting the winners and runners up in the 2019 Feast 50 Awards, and where there’s celebration, there should always be bubbly. This fizzy cocktail gets its pretty pink hue from a homemade hibiscus-orange cordial fortified with cognac. Choose your favorite sweet or dry sparkling wine to top it off.
Pop, Fizz, Pink
Serves | 1 |
Hibiscus-Orange Cordial (Yields 24 ounces)
- 1 cup granulated sugar
- 1 cup water
- ½ cup dried hibiscus flowers
- 1 Tbsp orange zest
- 12 oz cognac
- 1 oz hibiscus-orange cordial, chilled (recipe below)
- 2 dashes Angostura bitters
- 4 oz sparkling wine
- lemon peel
| Preparation – Hibiscus-Orange Cordial | In a medium saucepan over medium-high heat, add all ingredients except cognac and stir to combine. Bring to a simmer, stirring occasionally. Remove from heat and steep for 1 hour. Once mixture has cooled, strain solids out using a fine-mesh strainer and add cognac. Refrigerate.
| Preparation – Cocktail | In a coupe glass or Champagne flute, add chilled cordial and bitters and top with sparking wine. Squeeze lemon peel over glass to express oils and add to drink. Serve.