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

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


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
Is an
authentic recipe

Death and Co. pg. 221

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4.5 stars
(2 ratings)
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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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