Grace Kang recently blogged about my Champagne Cocktail on the online food community Serious Eats. She said:

“As if I needed yet another excuse to drink Champagne, here comes what may be the prettiest cocktail I’ve ever seen. The Hungry Mouse demonstrates how to use wild hibiscus flowers in syrup in a Blooming Champagne Cocktail. Just place a preserved hibiscus flower in a Champagne flute, and fill with your bubbly beverage of choice! The flower slowly opens and ‘blooms’ in the glass, making it a beautiful treat that’s ‘a little bit sweet—with just the faintest hint of raspberries.’”

Serious Eats features my champagne cocktail

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