Hibiscus Sour


• 2 oz. Dillon’s Dry Gin 7
• 1 oz. hibiscus syrup
• 3/4 oz. fresh lemon juice
• 2 dashes Dillon’s Lemon Bitters
• 1/4 oz. Chambord
• 1 egg white


1. In your cocktail shaker, add the gin, syrup, lemon juice, bitters, Chambord  & egg white.
2. Dry shake for 30 seconds. Add ice and shake again.
3. Strain cocktail into your favourite rocks glass.
4. Garnish with dried hibiscus flowers.



• 1/4 cup water
• 1/4 cup sugar
• 1/4 cup dried hibiscus flowers {or hibiscus tea}

To make the syrup add the water, sugar and dried flowers to a small saucepan . Heat until simmering. Stir and remove from heat to steep. Strain and keep in fridge for up to two weeks.