Recipes

Bourbon-Hibiscus Cocktail with Champagne Ice

A drink that combines our two great loves: bourbon and Champagne
1 Reviews
100% would make again
Bourbon-Hibiscus Cocktail with Champagne Ice
Photo: Justin Driscoll

You've already bought a bottle of Champagne for Valentine's Day, so why not turn it into ice to dress up your other must-drink beverage? We're talking about bourbon, of course, and we've found the perfect drink that combines both your favorite alcohols. This romantic sipper from Bob Peters, head mixologist of The Punch Room in Charlotte, North Carolina, is perfect for sharing with that special someone—or enjoying alone if you're looking for something strong.

Peters makes shaved ice out of the Champagne for a boozy sorbet you're going to crave all the time. It's the perfect base for this cocktail, because it not only keeps the booze cold, but you're also supposed to eat it as you sip. Call it an icebreaker, or just something to keep things playful, but this interactive cocktail is just what the doctor bartender ordered for your Valentine's Day special. And while Peters serves it in a specialty Quido glass from designer Martin Jakobsen, a stemless wineglass over a shallow bowl works great, too, so have at it.

To learn more, read "Labor of Love."

Bourbon-Hibiscus Cocktail with Champagne Ice

Recipe adapted from Bob Peters, The Punch Room, Charlotte, NC

Yield: 2 servings

Prep Time: 5 minutes, plus cooling and freezing time

Cook Time: 10 minutes

Total Time: 15 minutes, plus cooling and freezing time

Ingredients

For the Champagne Ice:

⅓ cup sugar

One 750-milliliter bottle Champagne

For the Hibiscus Syrup:

¼ cup granulated sugar

¼ cup water

1 tablespoon hibiscus flowers

For the Cocktail:

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.         

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