How to Make a Hibiscus Gin Sour Cocktail
A Step-by-Step Guide to Crafting the Ultimate Serve.
A striking, beautifully balanced sour with a deep floral character and a vivid magenta hue that never fails to draw attention. Crisp gin and a touch of Chambord form the base, while hibiscus syrup brings a tart, floral depth and that show-stopping colour. Fresh lemon juice keeps things sharp and balanced, while aquafaba delivers the silky texture and elegant top a great sour demands. Bold, photogenic, and full of character, this is a serve built to impress from the very first pour.
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Base Spirit: Gin
Flavour Profile: Floral, tart, balanced
Glassware: Rocks Glass
Occasion: Dinner Parties, Bridal Showers, Birthday Celebrations, Weddings, Private Parties, Garden Parties
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Ingredients:
40ml Gin
10ml Chambord
20ml Hibiscus Syrup
20ml Fresh Lemon Juice
15ml Aquafaba
Edible Flower (garnish)
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How to make:
Add the Gin, Chambord, hibiscus syrup, fresh lemon juice, and aquafaba into a cocktail shaker without ice.
Dry shake hard for 10–15 seconds to fully emulsify the aquafaba and build a good froth.
Add ice to the shaker and shake again for a further 10–15 seconds until well chilled.
Double strain into a chilled coupe glass.
Garnish with an edible flower placed gently on top of the foam.
Serve immediately.
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Allergens:
Sulphites (Chambord, brand dependent)
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Story behind the Serve
The Sour is one of the foundational cocktail formats, spirit, citrus, and sweetness, dating back to the mid-1800s and forming the backbone of countless classics since. This version takes that timeless structure and builds something entirely its own, leaning on hibiscus for both its tart, cranberry-like flavour and its striking natural colour. A touch of Chambord deepens the fruit character further, creating a sour that's as visually arresting as it is well balanced.
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