A floral syrup richens the dry, herbaceous character of gin in this hibiscus cocktail from Hotel Kabuki.
2 oz. dry gin (Hotel Kabuki uses St. George Terrior)
1 oz. hibiscus tea syrup
½ oz. fresh lemon juice
1 fresh egg white (pasteurized, if you like)
3 dashes Peychaud’s bitters
Tools: shaker, strainer
Garnish: cherry blossom petals (optional)
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.
Stephanie Wheeler, Hotel Kabuki, San Francisco
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