Hibiscus Sour, single serving
2 ounces gin · 3/4 ounce freshly squeezed lemon juice · 3/4 ounce hibiscus syrup* · 1 egg white · angostura bitters
*You'll want to begin by preparing your hibiscus syrup. I relied on an easy formula Rog shared in his Frozen Hibiscus Margarita article the previous summer.
1 cup dried hibiscus blossoms · 1 cup water · 1 cup sugar
Combine everything in a small to medium saucepan set over medium heat, stirring until the sugar fully dissolves and the liquid reaches a boil. Pull the pan off the burner and allow the mixture to steep for an hour. Strain it through a fine mesh. The finished syrup will stay good in your fridge for one to two weeks.
Crack an egg and separate it, dropping the white into the larger chamber of your cocktail shaker. Pour the lemon juice, hibiscus syrup, and gin into the smaller chamber. Seal both halves together and perform a dry shake for half a minute. The dry shake matters with egg white drinks since it allows the whites to bond thoroughly with the other components. Pop the shaker open, drop in ice, and shake a second time. Shake with real force and duration so a firm, pillowy foam crowns your cocktail. Pour through a strainer into a coupe glass.
For the bitters heart decoration, you'll need to craft a stencil. The process is fast, simple, and budget-friendly. I originally created one for a Halloween feature and have been eager to design another ever since. Gather a plastic lid, an X-Acto knife, a marker, and a small atomizer for the bitters. I printed a heart silhouette I liked and outlined it onto the plastic lid. Should you trust your freehand skills, feel free to sketch the heart directly. Slice out the heart shape using the X-Acto knife.
Load an atomizer with angostura bitters. Lay the stencil across the surface of your drink and mist the bitters over it. Behold the most adorable heart topping imaginable!
I'm completely hooked on this heart topping! Constructing a stencil adds an extra stage, yet it pays off and couldn't be simpler. The deep crimson hue hibiscus lends to drinks feels irresistibly enchanting, and its bright, layered flavor suits Valentine's Day beautifully. Hibiscus syrup also blends effortlessly with club soda for a booze-free alternative. Bourbon, rum, or tequila can absolutely stand in for gin if that's your preference. Nearly any spirit would complement this formula wonderfully. These cocktails would be perfect for hosting your girlfriends on Galentine's Day. However you mark this Valentine's Day, I hope this hibiscus sour helps make it memorable. Tell us how yours come out, and remember to tag your snapshots with #ABMhappyhour. Happy Valentine's Day! xo Natalie
Hibiscus Sour
- 2 ounces gin
- 3/4 ounce fresh lemon juice
- 3/4 ounce hibiscus syrup*
- 1 egg white
- angostura bitters
- Begin by preparing your hibiscus syrup (recipe provided below).
- Pour everything into a small to medium saucepan over medium heat, stirring until the sugar melts and the mixture bubbles. Take it off the heat and steep for an hour. Filter the liquid. Stored in the refrigerator, the syrup remains fresh for one to two weeks.
- Crack your egg and divide it, placing the white in the larger half of your cocktail shaker. Add the lemon juice, hibiscus syrup, and gin to the smaller half. Seal the shaker and execute a dry shake for thirty seconds. Dry shaking proves essential for egg white cocktails because it ensures the whites blend completely with the remaining ingredients. Crack the shaker open, add ice, and shake once more. Vigorously shake for an extended period to develop a beautifully stiff foam atop your beverage. Strain into a coupe glass.
- To achieve the bitters heart accent, you'll need to construct a stencil. It's quick, straightforward, and cheap. I originally made one for my Halloween post and have longed to craft another since. You'll need a plastic lid, an X-Acto knife, a marker, and an atomizer for holding the bitters. I printed a heart design I liked and transferred it onto my plastic lid. If you're skilled at drawing hearts, absolutely feel free to freehand it. Carve out the heart with the X-Acto knife.
- Pour angostura bitters into an atomizer. Set the stencil atop your drink and spritz the bitters over it. You've now got the sweetest heart garnish ever!
Hibiscus Syrup
- 1 cup dried hibiscus flowers
- 1 cup water
- 1 cup sugar
- Place all components into a small to medium saucepan over medium heat, stirring constantly until the sugar dissolves and the liquid comes to a boil. Pull off the heat and allow to steep for one hour. Strain. The syrup will keep for one to two weeks when refrigerated.
