Hibiscus Cocktail: Sakura
RECIPE: Stephanie Wheeler, Hotel Kabuki, San Francisco
Photo: Aubrie Pick
A bright and frothy combo of gin, hibiscus, lemon and egg white.
A floral syrup richens the dry, herbaceous character of gin in this hibiscus cocktail from Hotel Kabuki.
Ingredients
- 2 oz. dry gin (Hotel Kabuki uses St. George Terrior)
- 1 oz. hibiscus tea syrup
- 1/2 oz. fresh lemon juice
- 1 fresh egg white (pasteurized, if you like)
- 3 dashes Peychaud's bitters
- Tools:shaker, strainer
- Glass:coupe
- Garnish:cherry blossom petals (optional)
Preparation
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.