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Hibiscus Gin Sour with Campari Foam

Yield: 1 serving


  • 1 oz hibiscus concentrate
  • 2 oz gin
  • juice of 1 lemon
  • ½ oz simple syrup
  • dried hibiscus and edible flowers for garnish

Campari Foam


  • Combine all cocktail ingredients in a cocktail tin with ice. Shake vigorously and strain into a coupe. Top with Campari foam and garnish with dried hibiscus and edible flowers.⠀

Campari Foam

  • To make the foam, combine egg white and Campari in a cocktail shaker and dry shake for 30 seconds until the egg whites are foamy.