CREATIVE CHRISTMAS: Sparkling Hibiscus, Apple and Vanilla Cocktail recipe
By Kirsten McKechnie.
Everyone needs a few amazing cocktails up their sleeve and this one is so simple to master. If you have the syrup ready to go it’s a piece of cake to serve. A very sweet and sparkly piece of cake. Have plenty of lemon to hand as the acidity really cuts through the lovely rich flavour of vanilla and the sweetness of the hibiscus and apple.
2 tbsp dried hibiscus
½ vanilla pod, seeds scraped
1 ½ cups water
1 ½ cups sugar
Yellowglen Sparkling Wine
Cloudy apple juice
Frozen berries (optional)
1. Begin by making a simple syrup: combine hibiscus, vanilla, sugar and water in a small pan and bring to a simmer.
2. Continue to simmer for a couple of minutes and then remove from the heat. Let the mixture cool completely before straining into a small jug.
3. Cut matchsticks of apple to use as a garnish.
4. In each champagne flute combine 10ml of hibiscus syrup, 40ml cloudy apple juice, three ice cubes, some apple matchsticks and berries. Top off with Yellowglen sparkling and a generous squeeze of lemon juice to taste.