1 1⁄2 oz Gin, Tanqueray 10
1⁄2 oz Lemon juice
1⁄2 oz Hibiscus syrup (see notes for instructions)
1 1⁄2 oz Champagne (dry; top the flute)
1 twst Lemon peel
Instructions

Shake (not the champagne or garnish), poor into a champagne flute, top with champagne, garnish

Notes

Hibiscus syrup: boil 2 cups of water, remove and steep 3.5 oz of dried hibiscus flower for 20 min. Strain back into a saucepan (use a cheesecloth and press out all liquid). Heat and stir in 2 cups superfine sugar. Remove from heat as soon as dissolved.

Cocktail summary
Created by
Death an Co. Toby Cecchini
Year
2009
Is an
authentic recipe
Reference

Death and Co. pg. 221

Curator
Not yet rated
Average
4.5 stars
(2 ratings)
YieldsDrink
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From other users
  • Make this with as deeply floral gin as you have on hand and you've got 3 kinds of flowers. This is different and interesting. Wow. — ★★★★★
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