Hong Bao

Hong bao are the red envelopes used for gifts of money throughout the year, but are especially common at Spring Festival when they can be seen adorning the walls of temples. The red colour is said to ward off evil spirits and symbolise good luck.

Hong Bao

Ingredients

  • 45ml

    TANQUERAY LONDON DRY

  • 25ml

    Hibiscus and rose syrup*

  • 20ml

    Lemon juice

0 units of alcohol per serve

Equipment

  • 1

    Ice Tray

  • 1

    Coupette Glass

Serves:
1

Method

  • Method
    1. Shake all the ingredients with ice.
    2. Strain into a coupette glass.
    3. Garnish with dried roses and a lemon zest (discard after use).

    *SYRUP RECIPE

    1. To make 1L syrup, heat 1L water with 1kg white sugar and 10-12 dry hibiscus flowers until boiling.
    2. Take off the heat and add a handful of tea-grade dried rosebuds (30-40 small buds).
    3. Leave to cool, then strain and bottle for the perfect Chinese cocktail.

    Alcohol content: 14.68g.