2 egg whites, or vegan option - 40ml chickpea water (works just as well as egg white & makes a great vegan cocktail)
60ml of simply syrup (equal parts water and sugar)
Optional: edible flowers to garnish
Add 2 rounded teaspoons of Hibiscus tea into 100ml of your favourite gin. Infuse for at least 3 hours, overnight if you want a stronger flavour.
Using a fine tea strainer, strain off the infusion and your hibiscus gin is ready.
Add all the ingredients into a cocktail shaker (hibiscus gin infusion with lemon juice, simple syrup, and egg white or chickpea water) Add ice and shake vigorously.
Using a strainer, pour ingredients through into a cocktail glass. Garnish with edible flowers, and enjoy!
