Zama – Tini Recipe

Place 1 tbsp dried hibiscus into a heatproof container and pour 2 oz hot water over it. Steep for 8 minutes until deeply colored, then strain through a fine mesh and reserve liquid. Chill to room temperature. This yields a concentrated hibiscus infusion used for color and aroma in the foam and can be used sparingly in the cocktail if desired.

If you prefer a sweeter hibiscus note, dissolve 0.25 tsp powdered sugar into the warm infusion; else leave unsweetened. Set aside 0.5 oz of the strained infusion for the foam and the rest can be discarded or reserved for another drink.

In a cocktail shaker (or mixing vessel), combine 1 egg white (or 2 tbsp aquafaba), 0.25 oz St. Germain, and 0.5 oz chilled hibiscus infusion. Do a dry shake (no ice) vigorously for 20 seconds to emulsify and build foam.

After the dry shake, add 2–3 large ice cubes and shake hard for 10–15 seconds to chill and further aerate. Fine strain into a small wide-mouthed container if you plan to spoon the foam, or keep in the shaker if you will float it directly on the cocktail.

Fill a cocktail mixing tin with 1 cup ice. Add 2 oz barrel-aged gin, 1 oz fresh pomegranate juice, 0.5 oz fresh lemon juice, 0.5 oz St. Germain, and 0.25 oz simple syrup.

Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double strain the mixture into a chilled coupe or Nick & Nora glass to remove ice shards and any pulp.

Gently spoon or pour the prepared St. Germain–hibiscus foam onto the top of the cocktail, creating a thin, even cap.

Scatter 1 tsp pomegranate seeds onto the foam, place a lemon twist on the rim or float it above the foam, and optionally top with a single dried hibiscus flower for drama.

Serve immediately so the foam remains light and aromatic.