Hibiscus Sour
- 50ml Tequila Ocho Blanco
- 25ml lemon juice
- 25ml hibiscus syrup
- 20ml egg white
- Edible flower, for garnish
Add all ingredients to shaker. ‘Dry’ shake without ice first to emulsify egg white. Add ice and shake a second time. Double strain into a chilled Nick & Nora glass. Garnish with an edible flower.
*To make hibiscus syrup:
- 500 ml water
- 1 cup (in volume) of dried hibiscus flowers
- 500 grams caster sugar
Add all ingredients to saucepan and bring mixture to a boil. When it is boiling, remove from heat and stir until sugar dissolves. Allow to cool for 20-30 minutes.