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.
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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