| Recipe & Image by: Lucinda Sterling, Co-owner of Middle Branch, New York City |
| Serves 1 |
1.5 oz. NOLET'S Finest Gins Silver Dry Gin
.75 oz. Combier
.75 oz. Fresh Lemon Juice
.5 oz. Wild Hibiscus Flower Co. Hibiscus Syrup
2 Dashes Angostura Bitters
Combine all ingredients in a cocktail shaker with ice. Shake and strain into a rocks glass. Add crushed ice. Garnish with an edible Wild Hibiscus flower on top.
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