• 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.