The Ara cocktail

Minimalist, vibrant, and strikingly elegant. The Ara balances the effervescence of luxury rosé champagne with a subtle nod to her Salvadoran heritage through Flor de Caña rum (a Central American staple) infused with fresh hibiscus (Flor de Jamaica)—a classic, deep-crimson Salvadoran staple that gives the cocktail its intoxicating color and floral depth.

Ingredients

• 4 oz Chilled Rosé Champagne (or Crémant de Loire for a budget-friendly option)

• ¾ oz Aged Salvadoran/Central American Rum (e.g., Flor de Caña 7 or 12 Year)

• ½ oz Hibiscus (Flor de Jamaica) Syrup

• ¼ oz Fresh Lime Juice (brightens the hibiscus and cuts through the sweetness)

• Garnish: A single dried miniature rosebud or a thin strip of lemon zest floats effortlessly on the bubbles.
  

How to Make the Hibiscus Syrup

1. Bring ½ cup water and ½ cup sugar to a simmer until dissolved.

2. Remove from heat, stir in 2 tablespoons of dried hibiscus flowers (Flor de Jamaica), and let steep for 15 minutes.

3. Strain into a small glass bottle and chill. (Yields a rich, ruby-red velvet syrup).

Instructions

1. In a cocktail shaker with ice, combine the rum, hibiscus syrup, and fresh lime juice.

2. Shake lightly for 8–10 seconds until chilled.

3. Double-strain into a chilled crystal champagne coupe.

4. Top slowly with the rosé champagne to build a cascading, velvety foam layer.

5. Float a single miniature rosebud on top.