Hybiscus Ginger Punch

Ruby red, versatile (virgin and spiked versions similarly flavorful and use the same base), and a light sour-ginger flavor.

Hibiscus flowers are boiled with slices of ginger, simmered 20 minutes, sugar added, and cooled (mine sat in the snow for about 5 hrs). Its filtered, and then mixed 1:1 with ginger ale. Finding a ginger ale without high fructose corn syrup was, for me, the most difficult step.

We then put this mix into champagne flutes and topped with either champagne or sparling mineral water. With the champagne, it produced a vibrant red foam - really spectacular. These have less alcohol and than most champagne cocktails and felt lighter calorie-wise.

Note - the red color of this drink is pH dependent. One could add something basic to a class, and astonish your guest by having the drink turn blue right in front of their eyes.