Name: ABSOLUTE RED
Ingredients: 15 ml VEDRENNE Hibiscus Syrup; 45 ml LE PARFUMEUR Gin; 15 ml Noilly Prat Dry Vermouth; 20 ml fresh lemon juice; 15 ml egg white or Supaw Foamer (plant-based alternative); 1 dash Peychaud's Bitters

Ingredients

15 ml VEDRENNE Hibiscus Syrup
45 ml LE PARFUMEUR Gin
15 ml Noilly Prat Dry Vermouth
20 ml fresh lemon juice
15 ml egg white or Supaw Foamer (plant-based alternative)
1 dash Peychaud's Bitters

Method

Step 1 Pour all the ingredients into a shaker.
Step 2 Dry shake to emulsify the ingredients and give the cocktail a creamy texture.
Step 3 Fill the shaker with ice and shake for about 10 seconds.
Step 4 Double strain into the cocktail glass.
Step 5 Garnish with a dusting of hibiscus powder.