When I entertain I am a believer in the drink of the night. I often try to have a specialty cocktail to start off the evening. It’s fun, festive and sets the tone for the evening. This Wild Hibiscus Champagne Cocktail is such a great one to keep in your repertoire for an upscale evening. For one thing, it is ridiculously easy to prepare, it takes under a minute. It is not only elegant, stylish and delicious but it looks gorgeous and inviting. What more can you ask for in a cocktail? The flower opens up in the glass from the bubbles and imparts a mild raspberry and rhubarb flavor. The wild hibiscus flower is also completely edible. You can purchase the Wild Hibiscus Flowers in Syrup online or at a Williams Sonoma store and keep them on hand for when you want to serve this drink. Of course, if you are planning to serve this upscale cocktail, you will want serve an upscale appetizer. Siberian Nachos are a great choice for something tasty, different, elegant and again simple to throw together.
Recipe: Wild Hibiscus Champagne Cocktail
- Wild Hibiscus Flowers in Syrup
Gently place one flower at the bottom of the champagne flute. Pour in the champagne. Top off with a teaspoon of the syrup.
Recipe: Siberian Nachos
Adapted from Red Square
- Wonton Wrappers
- Vegetable Oil
- Smoked Salmon – diced
- Creme Fraiche
- Chives – thinly sliced
- Caviar (optional) or Black Sesame Seeds
- Using a sharp knife cut the wonton wrappers into triangles.
- Pour the vegetable oil into a deep wide pot so it has about an inch of depth and heat.
- Once the oil is well heated (you can test this by throwing in a splash of water and see if it sizzles).
- Gently fry the wonton triangles until they evenly browned and crisp. Be careful not to overcrowd the pan when frying. Drain triangles on paper towels.
- Make the wasabi cream. Add creme fraiche to the wasabi and mix. Use 2/3 wasabi and 1/3 creme fraiche.
- Assemble the Siberian Nachos. Top the wonton chips with diced salmon. Drizzle the wasabi cream over the salmon. You can put the wasabi cream in a small ziploc bag and snip the very tip of the corner off. Use this to drizzle the wasabi cream in a cross hatch pattern across the salmon. Top with a sprinkling of the chives and if you so choose a little of the caviar or a light sprinkling of black sesame seeds.
- Arrange on a platter serve and enjoy!
For more entertaining, cooking, and recipe tips from Zareen, check out her blog called Cooking With Z.