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Thursday, 09 August 2007 |
Infusing cocktails with the essence of herb, fruits or flora has become a popular trend at upscale bars. Taking this trend a step further, at the tony Dorchester Hotel in London, bar patrons sip glasses of champagne with exotic, crimson hibiscus flowers floating among the champagne bubbles. The latest trend in champagne accompaniment, the wild hibiscus flower is starting to take off as a cocktail trend in well-heeled bars in London, Berlin and Sydney.
The Wild Hibiscus Flower Company, based out of Sydney, Australia, is bringing the exotic trend to American champagne and spirits lovers with Wild Hibiscus Flowers in Syrup. The exotic, edible flower is breaking new ground in the beverage infusion trend, according to the company. By dunking an entire wild hibiscus flower directly into a champagne flute, nature elegantly infuses itself as the bubbles stream across the hibiscus and its crown-shaped petals slowly open. The crimson flower gradually releases light traces of natural color and flavor through the sparkling wine.
The Wild Hibiscus Flowers in Syrup is sold in 16 countries with distribution in the US beginning this summer. The Wild Hibiscus Flowers are handpicked in tropical northern Australia and individually preserved and jarred in an all-natural syrup of spring water and Australian cane sugar, which takes on the flowers' flavor. The resulting Wild Hibiscus Flowers in Syrup has a 24-month shelf life.
The product was originally designed to accompany champagne, but its surging popularity in Europe as an ingredient in spirit-based cocktails prompted the Sydney-based Wild Hibiscus Flower Company to create a hibiscus-inspired cocktail recipe book.
The amount of syrup added to beverages can vary in order to create unique cocktails with flavors ranging from subtle rhubarb to lively raspberry, in shades of pink, red and burgundy, the company says, and the edible hibiscus flower itself as a raspberry flavor.
www.wildhibiscus.com |
