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Top New York City caterer shares special Valentine's Day cocktail: 'The Artist'

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No Valentine's Day dinner for two would be complete without a little bubbly on the side, and Sweet Hospitality Group's "The Artist" cocktail fits the bill nicely. It combines Prosecco with homemade hibiscus-mint syrup for that perfect sweet-tart balance and a touch of St. Germain liqueur to complement the floral notes of hibiscus.

14 last minute Valentine's Day dinner recipes


For the hibiscus-mint syrup:

  • 1 c sugar
  • 1 c water
  • 2 packets hibiscus tea
  • 1 packet peppermint tea


For the hibiscus-mint syrup:

1. In a saucepan, combine the sugar and water, and bring to a simmer. Stir until the sugar is dissolved.

2. Add the tea bags, and steep for 15 minutes.

3. Remove the tea bags, and let cool.

For the cocktail:

  • ½ fl oz St. Germain
  • ½ fl oz lemon juice
  • ½ fl oz hibiscus-mint syrup
  • 3 dashes Peychaud's bitters
  • Prosecco, as needed

1. Fill a cocktail shaker with ice.

2. Add the St. Germain, lemon juice, hibiscus-mint syrup, and bitters, and shake well.

3. Strain into a champagne flute or coupe.

4. Add Prosecco to fill.

Makes: 1 cocktail and about 1 ½ c syrup



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