BevMo! carries just about every type of alcohol you could possibly need and if they don't have it in stock, they will special-order it. Their most under-appreciated aisle happens to house all of the non-alcoholic items. There is just about every flavor of rim salt and sugar possible, as well as a small jar of wild hibiscus flowers–my latest discovery.
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For $8.99, the jar contains about 11 wild hibiscus flowers that have been soaking in syrup. It adds a sweet kick to any champagne, (a.k.a. sparkling wine if it's not from the Champagne region of France), from Andre to Cristal. Just place one of the flowers at the bottom of a champagne flute before filling the glass with the bubbly. Add one to three spoonfuls of the syrup–depending on desired level of sweetness–to complete the drink.
Before the champagne is poured, the flower will just look like a blob, but the carbonation allows the flower to open up. The flower is also edible, so once that glass of champagne is finished, take a bite of the hibiscus. It has raspberry/rhubarb flavor that pairs well with dry champagne.
The jar of wild hibiscus also includes a cocktail guide that has seven drink recipes, all utilizing the flowers and syrup. Plus, the product is all-natural and handmade in Sydney, Australia.
The flowers are also carried at Williams-Sonoma and Whole Foods Market.
