"This cocktail is so simple to prepare and serve," says Luke Ashton. "It's also a great way to use that bottle of rosé you were given that you'll never drink."
- 30 ml Cointreau
- Salt solution (see note)
- 750 ml prosecco
- 750 ml rosé
- 190 gm caster sugar
- 4 tsp crushed dried hibiscus flowers (see note)
- Few drops of rosewater
- 1For hibiscus-rosé reduction, stir ingredients (except rosewater) in a saucepan over low heat until reduced by half (35-40 minutes). Cool, add rosewater, then refrigerate until required.
- 2Strain reduction. For 1 serve, combine 40ml reduction, 5ml Cointreau and a dash of salt solution in a Champagne flute. Top with prosecco and serve immediately.
For salt solution, combine 10gm salt with 40ml warm water and stir until salt dissolves. Dried hibiscus flowers are available from The Essential Ingredient.