[Have you got your copy of The Pretty Dish yet? It would make a fabulous Easter gift!]
The rosé hibiscus mimosa has quickly become our signature cocktail.
For now, at least—until we dive into margaritas in a couple weeks. I can’t wait.
Also, how gorgeous are these leaves? The color is unreal.
I’ve made cocktails with hibiscus before, using dried whole flowers, and I love how they taste. They can be hard to find locally, though, so I switched to an organic culinary hibiscus I ordered online. I also buy culinary lavender and rose petals the same way — they arrive quickly, last a long time, and work great for recipes and beauty DIYs like sugar scrubs and bath melts.
For these mimosas I made a simple hibiscus syrup from dried hibiscus, sugar, and water. It’s incredibly easy and can be prepared ahead of time. The syrup is versatile and adds a beautiful floral note and color to many cocktails.
I wanted to drink the syrup straight from the jar — it’s that good. Spoon a little into the bottom of a flute and top with chilled rosé champagne for a cocktail that looks as stunning as it tastes.
This drink feels fancy but is so simple to make. It’s perfect for a mimosa bar at brunch—just set out the syrup in a jar with a few bottles of chilled rosé and let guests build their own. And please invite me.
I garnished mine with a few lavender sprigs leftover from another recipe for a lovely color and scent contrast. Brunch never looked so cute.
Rosé Hibiscus Mimosas
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Ingredients
hibiscus syrup
- 3/4 cup sugar
- 3/4 cup water
- 2 teaspoons dried hibiscus leaves
mimosa
- 2 tablespoons hibiscus syrup
- 4 to 6 ounces rosé champagne
Instructions
hibiscus syrup
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Place the sugar, water, and hibiscus in a small saucepan over medium-low heat. Whisk until the sugar dissolves and the mixture comes to a simmer. Cook for 1 minute, then turn off the heat and let the syrup cool completely. Strain through a fine-mesh sieve to remove the leaves. Store in a sealed container in the refrigerator; this will yield about 3/4 cup.
mimosa
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Spoon 1 to 2 tablespoons of hibiscus syrup into each glass. Top with 4 to 6 ounces of chilled rosé champagne and serve immediately. Garnish with fresh herbs like lavender if you like. One bottle of champagne makes roughly 8 to 10 mimosas; the syrup here is enough for that and will keep for other cocktails.
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Bubbles are always a good idea.