A beautiful, pink take on the classic gin sour. Hibiscus syrup adds a delightful floral fragrance, while a touch of creme de cassis deepens the colour and adds a tart, fruity edge. A lovely one for Mother's Day, or any occasion that calls for something pretty.
Ingredients
- 1 egg white
- 50ml Batts Hill Cucumber & Clementine Gin
- 20ml freshly squeezed lemon juice
- 1/2 tsp hibiscus simple syrup (recipe below)
- 10ml creme de cassis
For the Hibiscus Simple Syrup
- 1 cup water
- 1 cup sugar
- 3/4 cup dried hibiscus flowers
In a small saucepan, simmer the sugar and water until the sugar has dissolved. Add the hibiscus flowers and simmer for another 15 minutes. Remove from the heat and leave to sit for 20 minutes if you can.
Method
The egg white gives the cocktail a frothy layer, but you can leave it out if you'd prefer. Add all the ingredients to a large cocktail shaker with ice. Shake hard for 30 seconds. Strain into a small glass over large ice cubes. Garnish with a few dried edible flowers.
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