VALENTINE’S DAY PAIRING:
Hibiscus Chambord Royale cocktail a perfect match for charcuterie.
My heart is filled with the spirit of Valentine’s Day. And in that vein, I made a gloriously pink, bubbly cocktail that is perfect for your special someone or for your single friends as you lament — or cheer! — not having a special someone.
It’s a Hibiscus Chambord Royale, and it updates the classic Chambord-Champagne combo with hibiscus blossoms in syrup. Chambord is a raspberry liqueur, and hibiscus adds a slight acidity to the sweetness in this drink. Don’t use good Champagne for this drink as you are adding so many flavors, you won’t get to appreciate the quality. Prosecco or a cava will be fine.
You want to use a flute for this rather than a coupe or regular wine glass to hold the hibiscus blossom at the bottom of the glass. These hibiscus blossoms look like mini magenta agave plants, very sculptural and a little alien-ish.
You can find them in liquor stores and Central Market. And, yes, feel free to munch on them. They’re delicious.
As for what to serve with this cocktail, I recommend a charcuterie and cheese board. (As a colleague pointed out, this pairing would be a Royale with cheese!) I know that chocolate is traditional at Valentine’s Day, but it’s a horrible pairing with most sparkling wine, and frankly, I’d go for savory over sweet any day.
To make your board look extra romantic, use heart-shaped cookie cutters for your cheese and meats. The result is really too cute and sweet for words.
Make sure your cheese and meats are not as deep than your cutter, or it won’t cut through. And know that salami, even thinly sliced, is hard to cut. You will have to press down on the cutter and slide it around the cutting board to get it to go through all the fatty fibers.
Mortadella cuts like butter and gives you the option of a bigger heart shape as the meat itself is bigger. Hard, aged cheeses are likely to crumble rather than hold their shape.
But whatever you make, here’s hoping that the love you take is equal to the love you make. Cheers!