Wow your spring dinner guests with a unigue blooming beverage.

Me bartending (6 months pregnant) at Justin and Katie's party

I tended bar for almost 10 years. If there is one thing I love, it's a themed cocktail. I love using drinks with a certain color or flavor that corresponds in some way with the event. If it's a Christmas party I make spiced cider, if it's Girl's Game Night we make Bunko-tinis, for my cousin's engagement party we made "Marry Me Ka-tinis" (bride is named Katie) and Miller Mojito's (named after the groom).
Offering one signature drink is a good way to keep alcohol costs down for a party. As opposed to buying a bottle of gin, rum, scotch, vodka, coke sprite, beer... It keeps things simple while making your guests feel a little special. Especially if you take the time to find something that fits the event and change the name so that it's even more special.
In honor of Spring I'm sharing a great recipe I found on The Hungry Mouse . The recipe calls for an amazing little garnish, a hibiscus flower that has been soaked in syrup! Place the flower in the bottom of a flute and cover with champagne. The bubbles and the syrup fizz and the hibiscus actually blooms in the flute. This drink brings a smile to my face, and it will surely do the same for you and your guests this spring.... okay, really anytime of the year would be a great time for this drink.















You can order the Hibiscus flowers at http://www.thebostonshaker.com/
The recipe (along with some more great photos of this drink) are at http://www.thehungrymouse.com/2009/07/22/blooming-champagne-cocktail-with-wild-hibiscus/