Hibiscus Sour, serves 1
2 ounces gin 3/4 ounce fresh lemon juice 3/4 ounce hibiscus syrup* 1 egg white angostura bitters
*First, make your hibiscus syrup. I used a simple recipe from Rogan’s Frozen Hibiscus Margarita post that he did over last summer.
1 cup dried hibiscus flowers 1 cup water 1 cup sugar
Add ingredients to a small/medium size saucepan over medium heat, stirring until sugar has dissolved and it comes to a boil. Remove from heat and let steep for 1 hour. Strain mixture. Syrup should keep for 1-2 weeks in a refrigerator.
Crack your egg and separate, adding the white to the larger side of your cocktail shaker. In the smaller side, add the lemon juice, hibiscus syrup, and gin. Combine the two shakers together and dry shake for 30 seconds. Dry shaking is important with egg white cocktails because you want to fully integrate the egg whites into the rest of your ingredients properly. Open your shaker, add ice, and shake again. Shake hard and long so you get a very nice stiff foam on top of your drink. Strain into a coupe glass.
To garnish it with a bitters heart you will need to make a stencil. It is quick, easy, and inexpensive. I first did it for my Halloween post and I’ve been wanting to make another one ever since. You will need a plastic lid, X-Acto knife, marker, and an atomizer to put the bitters in. I printed out a heart shape that I liked and traced it onto my plastic lid. If you are confident in your heart drawing abilities, by all means, you can freehand the heart. Cut out the heart by using an X-Acto knife.
Fill an atomizer with angostura bitters. Place the stencil right on top of your cocktail and spray your bitters directly on top. Now you have the cutest heart garnish!
I am OBSESSED with this heart garnish! Making a stencil is an extra step but it’s so worth it and was so easy. The ruby red color hibiscus turns drinks alluring and the flavor is tart and rich, which is perfect for Valentine’s Day. Also, hibiscus syrup can easily be mixed with club soda for a non-alcoholic option as well. If you prefer whiskey, rum, or tequila to gin, you can absolutely use those instead. Almost any spirit would taste delicious and work with this recipe. These would be ideal to serve your gal pals if you’re celebrating Galentine’s too. Whichever way you decide to celebrate this Valentine’s Day, I hope you make it special with this hibiscus sour. Let us know how it turns out and don’t forget to tag your pics with #ABMhappyhour. Happy Valentine’s Day! xo Natalie
Hibiscus Sour
- 2 ounces gin
- 3/4 ounce fresh lemon juice
- 3/4 ounce hibiscus syrup*
- 1 egg white
- angostura bitters
- First, make your hibiscus syrup (see recipe below).
- Add ingredients to a small/medium size saucepan over medium heat, stirring until sugar has dissolved and it comes to a boil. Remove from heat and let steep for 1 hour. Strain mixture. Syrup should keep for 1-2 weeks in a refrigerator.
- Crack your egg and separate, adding the white to the larger side of your cocktail shaker. In the smaller side, add the lemon juice, hibiscus syrup, and gin. Combine the two shakers together and dry shake for 30 seconds. Dry shaking is important with egg white cocktails because you want to fully integrate the egg whites into the rest of your ingredients properly. Open your shaker, add ice, and shake again. Shake hard and long so you get a very nice stiff foam on top of your drink. Strain into a coupe glass.
- To garnish it with a bitters heart you will need to make a stencil. It is quick, easy, and inexpensive. I first did it for my Halloween post and I’ve been wanting to make another one ever since. You will need a plastic lid, X-Acto knife, marker, and an atomizer to put the bitters in. I printed out a heart shape that I liked and traced it onto my plastic lid. If you are confident in your heart drawing abilities, by all means, you can freehand the heart. Cut out the heart by using an X-Acto knife.
- Fill an atomizer with angostura bitters. Place the stencil right on top of your cocktail and spray your bitters directly on top. Now you have the cutest heart garnish!
Hibiscus Syrup
- 1 cup dried hibiscus flowers
- 1 cup water
- 1 cup sugar
- Add ingredients to a small/medium size saucepan over medium heat, stirring until sugar has dissolved and it comes to a boil. Remove from heat and let steep for 1 hour. Strain mixture. Syrup should keep for 1-2 weeks in a refrigerator.
