Bourbon Cocktail with Champagne Ice Recipe | Tasting Table
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
2 servings
Ingredients
  • ⅓ cup sugar
  • One 750-milliliter bottle Champagne
  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon hibiscus flowers
  • 4 ounces Old Scout bourbon
  • 1 ounce Punt e Mes
  • 1 ounce hibiscus syrup
  • Ice
  • Edible white flowers, for garnish
Directions
  1. Make the Champagne ice: In a medium saucepan, whisk the sugar and Champagne over high heat. Cook until the sugar has dissolved, 2 to 3 minutes. Pour into a 9-by-13-inch dish and let cool slightly, then transfer to the freezer until frozen, at least 2 hours.
  2. Meanwhile, make the hibiscus syrup: In a small saucepan, combine the syrup ingredients over high heat. Cook until the sugar dissolves, 1 to 2 minutes, then let cool completely and strain.
  3. Make the cocktail: In a mixing glass, combine the bourbon, Punt e Mes, syrup and ice, and stir until well chilled. Strain into a stemless wineglass with 2 straws and place over a shallow bowl of the Champagne ice; garnish with the white flowers and serve with 2 spoons.