| Recipe by: Jocelyn Etherington, Wild Hibiscus Flower Co |
| Serves 1 |
3 dashes Rose+Hibiscus Flower Extract
3/4 oz simple syrup
3/4 oz egg white
3/4 oz lemon juice
1 1/2 oz gin
3/4 oz Chambord raspberry liqueur
Shake vigorously with ice & strain into glass.
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