Hibiscus Cocktail: Sakura
From Imbibe Magazine·View original →
coupe
Ingredients
- 2 ozdry gin (Hotel Kabuki uses St. George Terrior)
- 1 ozhibiscus tea syrup
- 1/2 ozfresh lemon juice
- 1fresh egg white (pasteurized, if you like)
- 3 dashesPeychaud's bitters
Preparation
- 1.
Shake all the ingredients with ice then strain into a tin. Shake one more time without ice, then double strain into a chilled coupe. Garnish.