A variation on the classic sour, the Hibiscus Gin Sour is ideal for warm afternoons and balmy evenings. It’s summery, floral, a little tart and very refreshing.
The first step is to making the the Hibiscus Gin Sour is to make the hibiscus tea syrup using dried hibiscus tea flowers. Start by preparing simple syrup in a 1:1 ratio, and once the sugar is dissolved, turn off the heat and add the hibiscus tea leaves. The syrup will start to turn a bright red colour. Leave to infuse for half an hour then strain it, pressing down on the tea leaves to extract as much colour and flavour as possible. The syrup is a little tart and sweet and aside from using it in cocktails, it has culinary applications such as using it in desserts and ice cream.
Here’s how to make the Hibiscus Gin Sour. For a variation on this gin cocktail, serve in a tall glass and add a splash of soda water on top to turn it into a fizz.
Hibiscus Gin Sour Recipe
- 60 ml gin (floral, London dry)
- 25 ml hibiscus tea syrup*
- 30 ml fresh lemon juice
- 1 egg white
- splash of soda water
For Hibiscus Tea Syrup
- 1 cup water
- 1 cup white sugar
- 1/2 cup dried hibiscus tea flowers
Garnish: dried hibiscus flower (optional)
* To make the hibiscus tea syrup, heat 1 cup of water and 1 cup of white sugar in a small pan. Stir until fully dissolved and bring to a simmer. Turn off heat. Add 1/2 cup hibiscus tea flowers and steep for 30 minutes. It will turn a rich, dark red colour. Strain into a glass bottle with a lid and store in the fridge. It will keep for approximately 10 days.
To make the Hibiscus Gin Sour, add all the ingredients to a cocktail shaker including the egg white and dry shake. Add ice and shake hard until the outside of the tin is very cold. Double strain into a chilled coupette. Add a splash of soda water by floating it over a barspoon. Garnish with dried hibiscus flower (optional).
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