Angel Heart
1/2 oz Hibiscus Nectar
4 oz Sparkling Wine
5 drops Cinnamon tincture
Rose Petal Powder w/ sugarWet
rim of champagne flute with a fresh lemon wedge & coat w/ rose
petal powder/sugar by inserting upside down. Pour hibiscus
nectar into champagne flute, add cinnamon tincture & fill w/
sparkling wine of choice. Garnish w/ curly thin lemon zest.
1/2 oz Hibiscus Nectar
4 oz Sparkling Wine
5 drops Cinnamon tincture
Rose Petal Powder w/ sugarWet
rim of champagne flute with a fresh lemon wedge & coat w/ rose
petal powder/sugar by inserting upside down. Pour hibiscus
nectar into champagne flute, add cinnamon tincture & fill w/
sparkling wine of choice. Garnish w/ curly thin lemon zest.
Hibiscus
nectar can be made simply by adding pint of boiling hot water to a
small handful of dried hibiscus petals. After 5 minutes of stirring
frequently, strain out petals & add a pint of sugar. Stir until
completely dissolved.
Cinnamon tincture can be made by infusing
a high-proof neutral spirit w/ cinnamon for as long as you like until
desired flavor (one or two weeks).
Rose petal powder and dried hibiscus can be purchased here: http://www.mountainroseherbs.com/
Angel Heart was created by Tina Brandelli (Gather organic resto/bar in Berkeley) and Alex Smith (Smuggler’s Cove, San Francisco)
Good Spirits News 