Founders Recipe

Prepare hibiscus tea

Brew a strong cup of hibiscus tea (use about 1 tablespoon dried hibiscus petals to 4 oz near-boiling water). Steep 5–7 minutes, then strain and chill until cold. Measure 1 oz chilled hibiscus tea for the cocktail.

Dry shake (if using egg white)

If using egg white for a silky foam, add the egg white, gin, elderflower liqueur, lemon juice, orange juice, hibiscus syrup, chilled hibiscus tea and simple syrup to a cocktail shaker without ice. Seal and shake vigorously 15–20 seconds to emulsify and create a foam.

Wet shake

Open the shaker and add ice (about 4–6 large cubes). Seal and shake hard for 12–15 seconds until the shaker is very cold (this chills and slightly dilutes the drink).

Strain and finish

Double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any pulp. Add two dashes of Angostura bitters on top of the foam (if present) and use a toothpick to create a simple decorative pattern if desired.

Express the lemon twist over the drink to release oils, run it around the rim and drop it into the glass beside a dried hibiscus flower. Serve immediately.