Hibiscus Mimosa

Sweet, tart, bubbly, a Hibiscus Mimosa is a delightful brunch cocktail with a brilliant hue the color of the fuchsia flower who gives it it’s name.



For the Hibiscus Syrup:

  • 1 cup dried hibiscus flowers (also called Flor de Jamaica)
  • 2 cups granulated sugar
  • 2 cups water

For the Drink:

  • 1 ounce hibiscus syrup, chilled
  • 4 ounces cold champagne


For the Hibiscus Syrup:

  1. Combine dried flowers, sugar, and water in a small saucepan over medium heat. Whisk to dissolve sugar and then bring to a simmer.
  2. Cook until slightly thickened, about 10 minutes. Remove from heat, let cool, strain and chill.

For the Mimosa:

  1. Add hibiscus syrup to a champagne flute, pour champagne over and serve.


This recipe makes enough syrup for 12-14 cocktails. The instructions are for 1 cocktail.