Hibiscus Champagne Cocktail

by Rebekahcooked up on May 8, 2016

Happy Sunday, everyone! I have had the best weekend! Yesterday, Dave and I and our friends Kevin + Bee went out and hiked Dog Mountain, then we had pizza for lunch and then we went and SWAM BENEATH A WATERFALL. It was fine I guess.

Oneonta Falls, Oregon | PDXfoodlove

Just kidding, it was amazing, and yes the water was cold but I didn’t walk that far to stand in the ankle deep part and then turn around! I can’t wait to go back. Such epicness. We then got home around 5 p.m., where I immediately “crashed,” which is what my mom has always called it when people can’t function until they fall asleep face first in the bed and nap for a bit. That’s pretty much what happened. I did manage to get on some different clothes first, but I think that was all. Dave and I very much enjoyed relaxing for the rest of the evening and most of the day on Sunday.

Hibiscus Champagne Cocktail | PDXfoodlove

Today there was only a little bit of gardening work to be done. When there’s not much I can do I tend to go outside to pace/check on the plants 3 or 4 times a day. I can’t help it! I’m just so excited to see them grow. And this time of year, you can see how much they change every single day. I love it. My peas, cauliflower and edamame are in the ground. I have tomatoes, eggplants and peppers waiting to go in. I have more tomato starts growing and waiting in the wings. But those can’t go in until it’s a little bit warmer out, so I wait. And pace.

Hibiscus Champagne Cocktail | PDXfoodlove

So when all the work is done, what’s left – have a cocktail, right? I’m super excited to have gotten to try out The Bitter Housewife’s lineup of delicious bitters and Raft syrups!

Hibiscus Champagne Cocktail | PDXfoodlove

I think the hibiscus syrup is my favorite; it’s one of the flavors I love the most to use in cocktails in general. I couldn’t resist pairing it with some Prosecco and their grapefruit bitters. Keep it in mind while you are planning your alfresco brunches and dinners!

Hibiscus Champagne Cocktail | PDXfoodlove

Baked Capellini with Clams and Shrimp


  • 1/2 lb cappellini (angel hair) pasta
  • 1 lb medium shrimp, peeled and deveined
  • 2 cups shrimp stock (make it from your shrimp shells) or water
  • 1 lb steamer clams, rinsed and scrubbed
  • 1 clove garlic
  • 1 tsp red pepper flakes
  • 1/4 cup half and half
  • salt, pepper, olive oil


  1. Boil 3 quarts of water, and cook the pasta for about half of the recommended time; it should be pliable but not cooked through. Drain, toss with olive oil, and set aside.
  2. In a large skillet, bring 1 1/2 cups water or stock to a boil, then add the clams and cover. After 5 minutes, the clams should be cooked through. Remove the meat and discard the shells. Keep the liquid.
  3. Add 1 clove chopped garlic and 1 tsp red pepper flakes, and bring back to a boil. Then add 1/4 cup half and half, 1/2 tsp of salt, the pasta and the clam meat. Toss to combine.
  4. Pour the whole mixture into a baking dish, and set on the top rack of a 425 degree oven for 20 minutes, until the pasta gets crispy and browned.
  5. While that's cooking; season the shrimp with salt, pepper, and a little olive oil and toss into a 425 degree oven for about 10 minutes.
  6. Top the pasta with the cooked shrimp and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

No Comments

No comments yet.

Sorry, the comment form is closed at this time.

Other cocktail recipes to try:

Blood Orange Winter Spritz

I'm here to get you off your January booze cleanse (You're welcome!)

The Garden Gin Sour

One of my favorite features of my bigger garden? Having permanent space for herbs!

End-Of Summer Party DIY Moscow Mules with IZZE Sparkling Juice

One end-of-summer bash DIY bar idea, coming right up!