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.
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