This twist on a classic gin sour made with hibiscus and chamomile is super refreshing and ideal for summer. Use it as a base to experiment with texture and mouthfeel by using soy lecithin in place of egg white as a modifier.
- 1 1/2 ounces gin
- 2 ounces hibiscus syrup (see Editor's Note)
- 3/4 ounce lime juice
- 2 dashes Peychaud's bitters
- 1 bar spoon 10 percent soy lecithin solution (see Editor's Note)
- 2 tablespoons crushed ice
- Combine all ingredients in a mixing tin and blend with an immersion blender (or shake) until diluted.
- Serve in a coupe.
2 tablespoons dried hibiscus flowers
1 teaspoon chamomile tea
1 1/4 cups boiling water
1 1/4 cups sugar
Add the hibiscus and chamomile to the boiling water and allow it to steep for five minutes. Strain, and add sugar.
Soy Lecithin Solution:
1 1/2 teaspoons soy lecithin granules
1/2 cup boiling water
Add the soy lecithin granules to the boiling water and allow it to steep until fully dissolved, typically a few hours.