Dick and Jane

1 1⁄2 oz Gin, Tanqueray 10
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1⁄2 oz Hibiscus syrup (see notes for instructions)
2 ds Peychaud's Bitters
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.
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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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