Mother's day is the perfect time for brunch cocktails. Make it easy on yourself and serve this punch instead of serving individual drinks.


The wild hibiscus flowers in syrup can be found at BevMo!, Total Wine, and maybe even in your local grocery store.


5 ounces fresh squeezed grapefruit juice

5 ounces St. Germain elderflower liqueur

2 1/2 ounces Wild Hibiscus syrup

1/2 to 1 fresh squeezed lemon (depending on your tastes)

1 bottle of Rose champange

Wild hibiscus flowers for garnish


In a punch bowl or pitcher, combine all ingredients and stir.

If making in a punch bowl, add a block of ice to keep cool.

If making in a pitcher, keep in fridge until ready to serve.

Add a hibiscus flower to the bottom of champagne flutes and then pour the champagne punch.


The post Hibiscus Champagne Punch for Brunch appeared first on One Martini at a Time.

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