Hibiscus Mocha Blossom

🥃 Coupe glassMedium (around 12-14% ABV)

Shopping list

30ml coffee liqueur (such as Kahlúa)
20ml dark chocolate liqueur (such as crème de cacao)
25ml store-bought hibiscus syrup (or cordial)
60ml chilled dry Prosecco or sparkling wine
1 edible hibiscus or rose petal

Bar staplesyou probably have these

30ml freshly brewed espresso (or strong cold brew concentrate)
1 cup ice cubes
1 pinch unsweetened cocoa powder

How to make it

1. Shake the Base

Add the coffee liqueur, chocolate liqueur, hibiscus syrup, and hot espresso into a cocktail shaker.
Fill the shaker generously with ice cubes and shake vigorously for 12 to 15 seconds to create a thick, frothy crema.

2. Strain & Sparkle

Double strain the chilled mixture through a fine mesh sieve into a chilled coupe glass.
Slowly top with the chilled dry Prosecco, letting the bubbles mingle with the rich foam.

3. Garnish & Serve

Dust half the surface lightly with cocoa powder.
Float an edible flower petal on the dense foam and serve immediately.

Garnish

A dusting of dark cocoa powder and a single floating edible flower petal.

Make it alcohol-free

Replace the coffee liqueur with 30ml cold brew concentrate plus a dash of vanilla extract, the chocolate liqueur with 15ml ready-made chocolate sauce, and the Prosecco with 60ml chilled sparkling white grape juice or non-alcoholic sparkling wine.

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