Prosecco, gin, hibiscus, citrus: the perfect cocktail for curing the winter blues. 

The Envoy Hotel in Boston opened in 2015 amid a flurry of good press for its modernity and style. As is the case with any top-notch hotel, its bar is complete with several intriguing cocktails. One of the most notable is the Go Go Bordello, which includes a unique ingredient: hibiscus.

“Perfecting champagne drinks is balancing the dry and effervescence with other ingredients. The hibiscus flower alone didn't really play well. A syrup with hibiscus water and citrus came together after playing with simple syrups,” says bar manager Michael Ray. “The taste is a blend of subtle berry and citrus, balancing with the floral tones of the gin and brought alive by the bubbles. The syrup and the hibiscus flower garnish work well to bring out the semi-sweet floral notes of all the components.”

Go Go Bordello

1oz. Berkshire Gin

1/2 oz. fresh lemon juice

1 oz. hibiscus simple syrup

3 oz. prosecco

Method

Shake vigorously and strain into champagne flute. Top with prosecco, garnish with a hibiscus flower.

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