Honey Hibiscus Gin Sour

1. In a small sauce pan combine the BeeMaid Honey and water. Cook at medium to medium low heat until the honey has dissolved into the water. Stir in the dried hibiscus. You should begin to see the honey simple syrup mixture turn pink. After approximately 5-10 minutes of stiring, remove from the heat and allow to cool for 10-15 minutes.

2. Once cool, strain the simple syrup into a jar or container, seperating the dried hibiscus from the syrup. Let sit in the fridge for 30 minutes.

3. Add ice to a large cocktail shaker. Combine the gin, raspberry liqeur lemon juice, honey hibiscus simple syrup, and egg white. Shake vigourously until the outside of the shaker is chilled. 

4. Strain the cocktail into a glass, allowing the foam from the egg white to rise to the top of the glass. Top with a dash of bitters, raspberries, and a few springs of dried hibiscus and enjoy!