Grad & Gorgeous Bouquet Recipe

Make the floral syrup

Combine 1 cup dried hibiscus petals, 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 4–5 minutes to infuse color and aroma. Remove from heat and stir in 2 tablespoons fresh lemon juice. Let steep 20–30 minutes for stronger floral flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a jar, pressing solids to extract liquid. Discard solids. Cool to room temperature, then refrigerate. Yields about 1 to 1 1/4 cups of syrup. Use 1 ounce per serving (recipe scaled below).

Mix the cocktail base

In a large pitcher or mixing glass, add 8 oz gin (or vodka), 2 oz elderflower liqueur, 1 oz fresh lemon juice, and 1 oz of the chilled bouquet syrup. Fill the pitcher with 2 cups of ice and gently stir 20–30 seconds until well chilled and slightly diluted.

Taste and adjust: if you prefer sweeter, add 1/2 oz more bouquet syrup; for more brightness, add up to 1/4 oz extra lemon juice.

Assemble individual servings

Prepare 8 chilled champagne coupes or flutes. For each glass, place a few edible flower petals or a microherb sprig in the bottom (optional). Strain the chilled cocktail base into each glass, distributing evenly (about 1.25 oz base per glass if making 8 servings).

Top each glass with roughly 1.5 oz (about 3 Tbsp) chilled sparkling wine/prosecco, pouring gently to preserve bubbles. Alternatively, if you prefer more fizz, top each with 1.5–2 oz sparkling wine and reduce base proportionally.

Garnish each glass with a lemon twist or thin wheel perched on the rim and a couple of edible flower petals laid on the surface. Serve immediately so bubbles remain lively.