Toki Sour

• 2 ozToki Japanese Whisky
• 1 ozhibiscus ginger syrup
• 1 ozfresh lemon juice
• 5 dashesFee Foam

Preparation

1. 1.

   Add all of the ingredients to a shaker and shake vigorously. After shaking, add 2 ice cubes to the shaker and shake until the cubes have melted. Pour over a large ice cube into the glass. Garnish. Hibiscus Ginger SyrupAdd 2 cups of filtered water to a saucepan and bring it to a gentle boil. Add 1 cup of dried hibiscus flower, 1 cup of roughly chopped fresh ginger, and 2 cups of sugars. Stir until the sugar is fully dissolved. Let the mixture cool to room temperature, then strain out the hibiscus and ginger. Add 1/4 cup of ginger juice and fully incorporate it into the syrup. Will keep for 2 weeks in the refrigerator.