2 oz Russell’s Reserve® 10 year Bourbon
1 oz Hibiscus Rose Tea**
3/4 oz Lemon Juice
3/4oz Simple Syrup
3/4 inch of quarter sized Sliced Ginger
10 drops Rose Bitters
garnish: lemon peel, rose or edible flowers
**Hibiscus Rose Tea
2 cups water
3/4 cups hibiscus flowers
3 tbsps organic dried rose buds or petals
To make the Hibiscus Rose Tea, in a saucepan, and water and bring to a boil. Remove from heat and add the hibiscus and rose petals. Stir well. Let steep until cool. Strain out the flowers into a jar and store in the fridge for up to a month.
To make the cocktail, muddle ginger in a shaker tin. Add the bourbon, tea, lemon, simple syrup, and bitters to the shaker. Shake with ice and strain into a rocks glass with ice. Peel a long lemon peel. Express lemon peel over the glass. Roll the lemon peel up to form a “rose”. Garnish glass with peel and edible flower or rose.