A seasonal twist on the classic champagne cocktail from the team at Roast restaurant in London's Borough Market. Obviously you might struggle to get hold of the hibiscus flower - if so replace it with a twist of orange peel.
For each cocktail:
1 sugar cube
5ml fresh mandarin juice
25ml Mandarine Napoleon Imperial Reserve liqueur
1 hibiscus flower
chilled sparkling wine (I'd probably use prosecco FB)
Place the sugar cube in a champagne flute, then add the remaining ingredients in the order in which they’re listed. If you can't find Mandarine Napoleon liqueur use a triple sec or Aldi stocks a very inexpensive orange liqueur.
Extract taken from Roast: a very British cookbook by Marcus Verberne (Absolute Press), £25.00, Hardback
Photography © Lara Holmes
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