Hibiscus Coffee Sparkler
🥃 Champagne flutelight
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Bar staplesyou probably have these
How to make it
Build the Sparkler
- Pour the hibiscus syrup into the base of a chilled champagne flute.
- Tilt the glass slightly and slowly pour in the chilled Prosecco, letting the vibrant red syrup settle neatly at the bottom.
Float the Coffee
- Take a bar spoon and hold it bowl-side up just touching the surface of the sparkling wine.
- Gently pour the chilled espresso over the back of the spoon so it floats in a dark, aromatic layer across the top.
Finish
- Express the oils of an orange twist over the rim of the glass and balance it on the edge before toasting.
Garnish
Orange peel twist expressed over the surface and perched on the rim
Make it alcohol-free
Replace the Prosecco with 100ml of chilled sparkling white grape juice or dry non-alcoholic sparkling wine.
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