Preparation Time: 3 Minutes
- 10mL SHOTT Pomegranate
- 10mL SHOTT Gomme Sugar Syrup
- 45mL Gin
- 20mL Hibiscus and Rosehip tea
- 20mL Lemon Juice
- 5mL Rose Water
- 20mL Egg White
- Garnish: A Skewered Cherry and an Orange Peel Twist
- Brew the hibiscus and rosehip tea and set to one side to chill.
- Add all the ingredients to a Boston Shaker and shake without ice until the egg white has emulsified.
- Fill the shaker with ice and shake again until the tin has frosted.
- Strain into a chilled glass.
- Garnish with skewered cherry and a orange peel twist.