Recipes

Adapted from Carolyn Pascual

Makes 2 drinks, 25 mg Azuca CBD each 

Ingredients

4 oz gin 

2 oz + 1 tsp hibiscus simple syrup* 

Juice of 2 lemons 

2 tsp Azuca simple syrup 

2 egg whites 

1 oz Campari 

Dried hibiscus petals, for garnish 

Hibiscus Simple Syrup: 

⅓ cup water 

5 tsp white sugar 

3 Tbsp dried hibiscus petals 

½” fresh ginger root, thinly sliced

Process

1. Make hibiscus simple syrup by combining water, white sugar, hibiscus, and ginger in a small saucepan. Bring to a boil, then reduce heat to a simmer. Continue to simmer until sugar is dissolved and the flowers are soft. Remove from heat and let steep for 5 minutes. Strain and allow to cool completely.  
2. Combine 2 oz + 1 tsp of hibiscus syrup, gin, lemon juice, and Azuca simple syrup in a cocktail shaker filled with ice. Shake vigorously until the sides of the shaker feel quite cold, then strain into two coupes. 
3. Empty cocktail shaker of ice, then fill with egg whites and Campari. Shake for about 30 seconds or until egg whites are foamy. 
4. Top glass with foam and garnish with hibiscus petals.
5. Store in the refrigerator for up to 5 days.