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.
- 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
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a chilled coupe or cocktail glass.
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.