With the exception of a dash of Chambord for a classic kir royale, champagne can rarely be improved upon. But former Australian tour guide Lee Etherington has stumbled upon a great addition to sparkling wine: Wild Hibiscus Flowers in Syrup [1].
Actually, Etherington didn't exactly stumble upon it. At an outdoor dinner with friends, a wildflower fluttered into his champagne cocktail. Brave soul that he is (or just unwilling to waste a good glass of bubbles), he drank the beverage, flower and all, and an idea blossomed.
A perfect accent to a romantic Valentine's Day dinner, Wild Hibiscus Flowers in Syrup ($14) are bottled with a natural preservative mixture of spring water and Australian cane sugar, a recipe developed by Etherington. Each jar, sold locally at Williams-Sonoma [1] stores, contains 11 flowers and can be stored for up to 24 months. When a flower is dropped into a glass of Champagne, bubbles rise from its petals, which open up while submerged. When the bubbly is gone, you can eat the flower.
While the flowers work best in sparkling wines, the Wild Hibiscus Web site features many recipes [2] for incorporating the syrupy petals into jellies, warm drinks and even a red-wine glaze for beef. Ever the cocktail chemist, I plopped a bloom into a glass of locally made lemongrass Dry Soda [3], and the result was unique and sweet but not cloying.
If you have a shop, sale, event or great product tip you'd like to share, e-mail seattleshopping@nwsource.com.
Copyright © 2008 The Seattle Times Company
