SPRING BLOSSOM

Dried hibiscus flowers are available at tea shops and gourmet food shops (including latortilleria.ca and its two Toronto-area locations). Made glossy and bright with a coating of syrup the day before, they steep in this riff on a Champagne Cocktail, giving it a gorgeous coppery rose-gold colour, their floral essence complementing the elderflower and the earthy richness of maple. Steep extra flowers in boiling water to make a fuchsiacoloured, cranberry-tasting liquid, delicious as a lightly sweetened spring iced tea.

4 oz Golden maple syrup, divided

6 to 12 dried hibiscus flowers, plus more for garnish

3 oz St-Germain Elderflower Liqueur

(LCBO 180695, $49.95)

1 bottle Prosecco

1 One day before serving, put 1 oz maple syrup into a small bowl and dip in dried flowers by their stems, then place on parchment paper or foil and let dry overnight, turning occasionally.

2 When ready to serve, in a mixing or pint glass add 3 oz maple syrup and 3 oz St-Germain, and stir to combine.

3 Place one hibiscus flower in the bottom of each of six serving flutes or coupes. Add 1 oz of the syrup-liqueur liquid to each glass. Let sit for 5 to 15 minutes, until liquid takes on a copper colour and flower begins to unfurl slightly.

4 Gently stir, then pour 4 oz of Prosecco into each glass. Stir gently. Optional garnish: cut a slit in the stems of remaining flowers and perch one on each glass rim.

Makes 6 drinks