Lavender, Rosewater, Hibiscus Spritz Cocktail
Ingredients (4 servings)
2 tablespoons of dried culinary grade lavender
1 cup vodka
2 oz elderflower liqueur
2 lemons juiced (and strained)
1 bottle of sparkling wine (we used prosecco)
4 hibiscus tea bags
1 cup sugar
1 cup water
15-20 drops rosewater
1 egg white or aquafaba (chick pea juice)
What else you'll need:
Edible flowers for garnish
First make your infused vodka + Hibiscus Syrup. We recommend doing this the day before if you are entertaining.
Lavender Infused Vodka Recipe
Use 2 tablespoons of dried culinary lavender to every 1 cup of vodka being used. Add lavender to vodka. Cover and let it sit for at least 3 hours. Strain through a strainer to ensure that there are no leftover lavender leaves in the vodka! Store in an airtight container.
Hibiscus Syrup Recipe
Add 4 hibiscus tea bags, 1 cup of sugar and 1 cup of hot water to a pot. Cook on medium heat until sugar is completely dissolved, remove from heat. Let cool, then remove tea bags. Place in fridge and let it rest until it is chilled. Store in an airtight container.
Fill each glass (4) 3/4 of the way with sparkling wine. This is around 4-6 oz depending on the side of your glass. Set aside. Add 8 oz of your infused vodka, the elderflower liqueur, lemon juice, 2 oz hibiscus syrup, rose water, egg white and 1-2 ice cubes to a cocktail shaker. Shake aggressively in a circular motion until the ice cubes dissolve completely. Without using a strainer (this is how you get the foam!), pour the contents of the cocktail shaker into your glass, on top of the sparkling wine. Garnish with edible flowers, a sprinkle of lavender OR some extra hibiscus tea. Cheers!