
From Imbibe Magazine·View original →
Pour the sparkling wine into a chilled coupe. Shake the remaining ingredients and fine strain into the coupe. Optional: Shake hibiscus dust on the surface of the cocktail and swirl with a barspoon. Passion Fruit Vanilla SyrupIf using frozen purée, thaw 2 1/4 oz. of passion fruit purée (Long Goodbye uses Perfect Purée) completely and bring to room temperature. Add 2 1/4 oz. of granulated sugar and 1/3 tsp. of vanilla syrup and whisk to combine completely. Refrigerate to store. Makes approximately 6 servings and will keep for 2 weeks in an airtight container in the refrigerator. Hibiscus DustUsing a spice grinder, pulse 1/4 cup of dried hibiscus flowers to a fine powder. Store in a shaker. Makes approximately 6 servings.