Ingredients
9 cl THE DUKE Munich Dry Gin
2 cl lemon juice
1/2 tsp hibiscus syrup*
1 tsp Chambord
1 egg white
preparation
Shake all ingredients over ice and strain into a cocktail glass filled with ice.
*Production of hibiscus syrup
230ml water
120g sugar
85 g hibiscus flowers (dried)
Heat water and sugar in a non-stick pan until the sugar completely dissolves. Add dried hibiscus flowers and let steep for about 15 minutes. Stir occasionally. Remove the pan from the heat and let it steep for another 20 minutes. Finally, strain the syrup into a glass bottle.
