Hibiscus Gin Sour with Campari Foam
juice of 1 lemon
dried hibiscus and edible flowers for garnish
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.⠀
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.