The Selena Bouquet Recipe

Make the syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Warm over medium heat, stirring until the sugar dissolves and the mixture barely simmers.

Remove from heat and add 1 cup dried hibiscus flowers (or 2–3 hibiscus tea bags). Stir to submerge and steep for 10–12 minutes until deep magenta and fragrant. Add 1 tsp optional lemon zest while steeping if using.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing gently on the flowers to extract liquid. Discard solids. Let the syrup cool to room temperature, then refrigerate. Yield ~6 oz; keeps 2 weeks refrigerated.

Chill glass

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you mix the drink.

Dry shake (if using egg white)

If using egg white for a silky foam, add 1 egg white, 2 oz gin, 0.75 oz elderflower liqueur, 0.5 oz lemon juice, 0.5 oz hibiscus syrup, 0.25 oz dry vermouth and 2 dashes orange bitters into a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and create foam.

Wet shake

Open the shaker, add a generous scoop of ice (about 1 cup), then seal and shake hard for 10–15 seconds until the shaker feels very cold. If not using egg white, combine all liquid ingredients in the shaker with ice and shake well for 12–15 seconds.

Fine strain

Discard ice from the chilled glass. Fine-strain the cocktail into the chilled coupe or martini glass to ensure a silky texture and remove any small ice chips or foam debris.

Top and garnish

Gently top the drink with 1.5 oz club soda to add a delicate effervescence. Express a lemon twist over the surface to release oils, rub the twist around the rim, and drop it into the glass. Float one edible flower on the foam or surface as a visually striking garnish.

Serve immediately. Sip slowly to enjoy layered floral (elderflower), tart (lemon), and bright hibiscus notes balanced by the botanical gin and a whisper of vermouth.