How to make a Hibiscus Sour Cocktail
We of course don't have favourites when it comes to our Good & Proper partners, but we are always happy to shamelessly plug a local we love. Bash and the team at Forza Win have been firmly on any south-east London list of must-visits for years, and with the hugely successful opening of their brand new Camberwell Church Street site, we've now got our hearts (and tastebuds) set on nothing else too.
The guys have been kind enough to share with us their recipe for this delectable Hibiscus Sour Cocktail - just in time for London Cocktail Week. For the best version of this mouthwatering pink creation, try one from the real mixologists themselves at either Forza Wine (while enjoying the above unrivalled view of the London skyline) or the new Forza Win, or give it your best shot at home with the recipe below.
What You'll Need
100g of Hibiscus loose leaf tea for 4 bottles of gin - infuse for 24h hours.
50g of Hibiscus loose leaf tea infused with 1000ml boiling water for 20 minutes, strain and then add 1kg sugar.
PER DRINK (MAKES 2)
- 25ml lemon juice
- 1 egg (white only - approx 25ml)
- Plenty of ice
- Measure 50ml of your pre-made hibiscus gin into a cocktail shaker, along with 25ml of your hibiscus syrup, the lemon juice and egg white.
- Dry shake for 30 seconds and then shake with ice until frosty.
- Double strain into a cocktail glass
- Serve on ice