New Flower Bomb Recipe
Make New Flower Bomb Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Hibiscus Syrup (if making at home)
Method
Hibiscus Syrup (optional, makes ~1 cup)
Combine 1 cup water and 1 cup granulated sugar in a small saucepan and bring to a gentle simmer, stirring until the sugar is fully dissolved.
Add 1 cup dried hibiscus petals to the syrup, remove from heat, and steep for 10–15 minutes until the liquid is a deep magenta and fragrant.
Strain through a fine mesh sieve or cheesecloth into a clean jar. Let cool to room temperature, then refrigerate. Keeps up to 2 weeks.
Cocktail Assembly
Dry shake (if using egg white)
In a cocktail shaker, combine 2 oz gin, 0.75 oz elderflower liqueur, 0.75 oz fresh lemon juice, 0.5 oz hibiscus syrup, 0.25 oz violet liqueur, and 1 egg white (if using). Without ice, seal the shaker and shake vigorously for 15–20 seconds to emulsify and build a silky foam.
Wet shake
Add a generous handful of ice to the shaker. Shake again vigorously for 10–15 seconds until well chilled (the shaker should frost).
Strain and top
Double-strain the mixture into the chilled coupe or flute to remove ice shards and any solids. Gently top with 2 oz dry sparkling wine, pouring slowly down the side to preserve the foam and create a layered effect.
Garnish and finish
Finish with an edible flower or dehydrated hibiscus placed on the foam and optionally a lemon twist expressed over the drink and rested on the rim. Serve immediately.
If not using egg white: skip the dry shake and simply shake with ice for 10–15 seconds, then double-strain and top with sparkling wine as above.