• 1 ounce hibiscus concentrate
• 2 ounces gin
• 1 lemon, juiced
• 1/ 2 ounce simple syrup
• 1 egg white
• 1/ 2 ounce Campari
• Dried hibiscus, for garnish
• Edible flowers, for garnish

Method

• Step 1

  Combine hibiscus concentrate, gin, lemon juice, and simple syrup in a cocktail tin with ice. Shake vigorously and strain into a coupe.

• Step 2

  Combine egg white and Campari in a cocktail shaker and dry shake for 30 seconds until the egg whites are foamy.

• Step 3

  Top glass with Campari foam and dried hibiscus and other edible flowers.