Hibiscus Gin Sour 2.0

White Lyan | London, UK

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 aquafaba in place of egg white as a modifier.


Serving: 1

  • 1 1/2 ounces gin
  • 2 ounces hibiscus syrup (see Editor's Note)
  • 3/4 ounce lime juice
  • 1/4 ounce aquafaba
  • 2 dashes Peychaud's bitters

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe or cocktail glass.
Editor's Note

Hibiscus Syrup:
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.