The Hi-Pop

The week is finally over. Finally. I feel like I should give a toast or high-five a stranger or something. I don't know what it is about this time of year, but it seriously flies by and stresses me the fuck out. WIth Thanksgiving a few weeks away, and Christmas right after that, the overwhelming pressure from this season makes me go crazy, it's like dumping a truckload of fertilizer on a patch of wild weeds. And since it's Friday and all, and not that I ever really need an excuse to pop a bottle of bubbly, I'm celebrating what's left of my mental stability this week with a beautiful bubbly drink that is just so pretty that it might take my mind off of things. So here it is, The Hi-Pop. With a dash of bitters, a hibiscus flower soaked in floral syrup, and of course, some brut champagne, this potable is quite the Friday night treat.

The Hi-Pop

Ingredients

1 wild hibiscus flower in syrup

1-3 dashes of bitters

a shit ton of Brut Chamapagne

Directions

Place one pretty little flower at the bottom of an empty flute, top with champagne, add a dash or three of bitters and gently stir. Drink up buttercup.

Wild Hibiscus Flowers in Syrup

Preserved in a deep magenta syrup made from Australian cane sugar, these delicate and floral hibiscus flowers are an eye-catching and flavorful addition to a wide variety of libations. Grown in the foothills of The Blue Mountains and maintained by a company that only has around 35 employees at any given time, you can be certain that you're getting the best product possible. The buds are even picked, cleaned, and jarred by hand to ensure that they do not get crushed and can retain their beautiful and natural organic shape.

The Wild Hibiscus Company 's flowers in syrup were even featured on Rachel Ray and the New York Times Magazine, both of which infused them in exotic margaritas to the highlight the bright and tropical flavors of Mexico.