Wishing you all a happy and healthy new year!
If you can get your hands on some edible hibiscus flowers in rose syrup before the clock strikes midnight tonight, may I recommend dropping one in the bottom of your champagne glass for a Champagne Hibiscus Cocktail. The flower “blooms” as you pour in the bubbly, gives the flute a festively pink tint and tastes lovely at the end. I’d never heard of them before a colleague sent me a few jars for the holidays – this cocktail “recipe” was suggested on the side of the packaging. We will be toasting 2013 in style!
