Paul Kushner
The Hibiscus Sour is a rich, berry-forward drink with a floral twist. It starts with a base of gin, layered with the deep color and tang of hibiscus simple syrup, and rounded out by a splash of Chambord. The mix lands somewhere between tart and smooth, with a hint of sweetness and a pop of bold color. It’s the kind of cocktail that feels thoughtful without being too fancy. Great for evening get-togethers or a relaxed night in, the Hibiscus Sour is balanced, eye-catching, and easy to enjoy without any fuss.
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Tasting Notes
The Hibiscus Sour is a beautifully balanced, floral-meets-fruity cocktail with a luxurious texture and a stunning ruby hue. The botanical gin base pairs seamlessly with bright lemon juice, while hibiscus syrup brings a tart, tea-like floral note. A touch of Chambord adds a hint of berry richness, and the egg white creates a smooth, velvety foam top. It’s tangy, elegant, and perfectly layered—ideal for those who love a refined sour with visual and aromatic flair.
Equipment and Glassware
You’ll need a cocktail shaker for both dry and wet shaking, a fine mesh strainer for a silky pour, and a jigger for precision. A coupe glass makes the perfect vessel to showcase the foam and deep color. Use garnish tweezers or a dropper to decorate the top with hibiscus syrup or a flower for a professional finish.
Ingredients
- 2 oz gin
- ¾ oz lemon juice
- ½ oz hibiscus simple syrup
- 0.25 oz Chambord
- 1 egg white
- Dried hibiscus, for garnish
Instructions
- Dry Shake: Add gin, lemon juice, hibiscus syrup, Chambord, and egg white to a shaker. Shake without ice for about 10–15 seconds to build foam.
- Wet Shake: Add ice and shake again until well chilled and frothy.
- Strain: Double strain into a chilled coupe glass to remove ice shards and create a smooth surface.
- Optional Garnish: Add a small dried hibiscus or a few drops of hibiscus syrup on the foam.
Pro Tips
- Swap egg white for aquafaba (chickpea brine) for a vegan-friendly version.
- Use a floral-forward gin (like Empress 1908 or The Botanist) to enhance the hibiscus notes.
- To make your own hibiscus syrup, simmer dried hibiscus petals with sugar and water, then strain.
- Chill your glass beforehand for better foam retention.
When to Serve
The Hibiscus Sour is a show-stopping cocktail that shines at cocktail hour, spring and summer soirées, and elegant celebrations like weddings or floral-themed events. Its vibrant color, airy foam, and delicate floral and berry notes make it a natural fit for special occasions, especially Valentine’s Day or romantic evenings.
Whether served as a signature drink or a standout on a curated menu, it brings both beauty and balance to the glass. With its silky texture, striking presentation, and refined flavor, the Hibiscus Sour is more than a drink—it’s an experience that’s as photogenic as it is delicious.
Which Liquor Brands to Use
- Lemon juice: Always fresh-squeezed for brightness and balance
- Gin: Empress 1908, Hendrick’s, or The Botanist for floral complexity
- Chambord: A premium raspberry liqueur that adds depth
- Hibiscus syrup: Monin, Floral Elixir Co., or homemade
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