HIBISCUS HIDEAWAY
1 part REHORST GIN
1 part LEMON SIMPLE SYRUP (PLACE 1 CUP WATER, 1 CUP SUGAR & THE ZEST FROM 1 LEMON IN SAUCE PAN SET OVER HIGHT HEAT. BRING TO SIMMER WHILE WHISKING AND MAKE SURE SUGAR DISSOLVES. COOL & STRAIN.)
3 parts HIBISCUS TEA (BRING 2 CUPS WATER TO A SIMMER IN SAUCE PAN SET OVER HIGHT HEAT. REMOVE FROM HEAT, ADD 4 HIBISCUS TEA BAGS AND STEEP 5-7 MINUTES. STRAIN & COOL.)
2 parts PROSECCO
Place the gin, simple syrup and tea in a shaker filled with ice. Shake until chilled. Pour into a martini glass and top with prosecco. Garnish with edible flower.
1 part LEMON SIMPLE SYRUP (PLACE 1 CUP WATER, 1 CUP SUGAR & THE ZEST FROM 1 LEMON IN SAUCE PAN SET OVER HIGHT HEAT. BRING TO SIMMER WHILE WHISKING AND MAKE SURE SUGAR DISSOLVES. COOL & STRAIN.)
3 parts HIBISCUS TEA (BRING 2 CUPS WATER TO A SIMMER IN SAUCE PAN SET OVER HIGHT HEAT. REMOVE FROM HEAT, ADD 4 HIBISCUS TEA BAGS AND STEEP 5-7 MINUTES. STRAIN & COOL.)
2 parts PROSECCO
Place the gin, simple syrup and tea in a shaker filled with ice. Shake until chilled. Pour into a martini glass and top with prosecco. Garnish with edible flower.
