Rose, Hibiscus & Coconut Americano

Sometimes a little tinker with a classic makes for a wonderful surprise. As an Avant lover of amaro, bitter led drinks will always have my heart. Yet, balance is key, often, subtle aroma and sweetness make for a crowd pleasing serve.

This is my twist, floral, fragrant with a nod to a tropical summer, this really does slide down so easily…

An Elegant crowd pleasing serve…

Yield: 1

Author: Suze Morrison

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Rose, Hibiscus & Coconut Americano

Prep time: 5 MinTotal time: 5 Min

Sometimes a little tinker with a classic makes for a wonderful surprise. As an Avant lover of amaro, bitter led drinks will always have my heart. Yet, balance is key, often, subtle aroma and sweetness make for a crowd pleasing serve.This is my twist, floral, fragrant with a nod to a tropical summer, this really does slide down so easily…

Ingredients

• 20ml Hibiscus Tea, fresh brewed and chilled
• 30ml Campari
• 20ml Lillet Rose
• 10ml Rose Syrup
• 20ml Coconut Rum (I use Malibu)
• 50ml Soda water
• 100ml Prosecco
• Ice to serve

Instructions

1. Add the hibiscus tea, Campari, lillet rose, rose syrup and rum to a Collins glass with an ice cube and stir to combine and chill. Add a few more ice cubes, top with the soda and prosecco, pouring over the back of a bar spoon to prevent foaming. Give it one final stir to combine then serve straight away.

https://gourmetglow.co.uk/recipes/rose-hibiscus-coconut-americano

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