Hibiscus Gin Sour
Put gin, lemon juice, sugar syrup and egg white in a shaker and shake vigorously on ice. For more foam, strain ice and shake dry again. Then double-strain in a tumbler or cocktail bowl and garnish with a hibiscus flower.
The cocktail can be served on ice or without ice in a glass.
*Preperation of the Hibiscus infused Gin:
Put 5 – 8 dried hibiscus blossoms into a 0.7 l bottle of THE Duke Wanderlust Gin and let it steep for about 1 hour until the gin has reached the desired colour. Then strain off.
For smaller quantities reduce accordingly: for a drink with 5 cl gin 1-2 hibiscus flowers are sufficient.