Hibiscus Gin Sour

Hibiscus-flavored beverages are all the rage — and for good reason. This dried edible flower has a uniquely tart flavor and adds a ton of color to this classic gin sour. The lighter-in-sugar hibiscus syrup can be made ahead of time and used in any cocktail that needs a splash of pizzaz.

Makes 4 cocktails

Active Time: 2 minutes

Inactive Cook Time: 20 minutes

Ingredients:

• 6 ounces quality gin
• 1 ½ ounces freshly squeezed lemon juice
• 1 ½ tsp hibiscus syrup (recipe follows)
• 2 tsp Chambord
• Pinch of lemon zest

Optional garnishes:

• Lemon twist
• Mint sprig

Hibiscus Syrup:

• 1 cup water
• ½ cup agave syrup
• ¾ cup dried hibiscus flowers

Directions:

1. To make the syrup, add the water and agave syrup to a small pot over medium-lot heat; bring to a simmer. Add the hibiscus flowers and simmer for another 20 minutes, until the liquid reduces to a syrupy consistency. The syrup will thicken as it cools. Once cooled, cover and store in the refrigerator for up to one month. You can strain the syrup or leave in the hibiscus flowers (they are tasty, edible, and pretty).
2. To make the cocktail, add all the ingredients except the lemon twist and mint sprig to an iced cocktail shaker.
3. Shake well for 30 seconds, pour over one large ice cube in a cocktail glass.
4. Arrange the lemon twist and mint sprig along the lip of the glass.

Nutritional Facts:

Calories 130, Fat 0g, Carbs 3g, Fiber 0g, Sugars 3g, Protein 0g, Sodium 1g