Sweet & Hot Hibiscus Mimosa with Spicy Honey
The Sweet & Hot Hibiscus Mimosa looks like it was made for a beautiful brunch. In the glass: delicate bubbles, orange freshness, the floral note of hibiscus and a sweet-and-spicy hot honey syrup. The result is bright, light and genuinely eye-catching. Hibiscus brings colour and a soft fruity-floral acidity, orange juice makes the flavour sunny, and spicy honey adds an unexpected warm finish. This is not just a mimosa — it is its more interesting, festive and slightly cheeky version. Perfect for brunch, a party, a celebratory breakfast, or any moment when you want to make an ordinary day a little more beautiful.
Preparation
- 1
Make the syrup. Mix the spicy honey with warm water in a 1:1 ratio. Stir well until the honey dissolves completely and the syrup is smooth. Let it cool a little before using.
- 2
Start with the hibiscus. Place the hibiscus flower in syrup at the bottom of a tall flute. It instantly makes the drink feel festive and adds a beautiful visual accent.
- 3
Add the bubbles. Fill the glass about two thirds full with alcohol-free sparkling wine or sparkling tonic. A less sweet base keeps the drink balanced.
- 4
Add the hot honey syrup. Pour in 2 tablespoons of the syrup — it gives the drink a soft sweetness, a light heat and more depth.
- 5
Finish with orange. Top up with the orange juice and stir very gently so you do not lose the bubbles. Garnish with an orange slice and serve straight away.
Chef's tips
- —Want more heat? Add a little more hot honey syrup. Want it lighter? Use more sparkling water or a dry alcohol-free sparkling wine.
- —Want a fruitier version? Add a splash of grapefruit or pineapple juice.
- —For a beautiful presentation, use a tall flute, the hibiscus flower at the bottom and a thin orange slice on the rim.
- —Do not stir too vigorously — that way the drink keeps its bubbles and stays light.
- —The syrup can be made ahead. Keep it in the fridge and add it to lemonades, tea, mocktails or desserts.
