TANQUERAY LONDON DRY
Hibiscus and rose syrup*
0 units of alcohol per serve
Shake all the ingredients with ice and strain into a coupette glass.
Garnish with dried roses and a lemon zest (discard after use).
*To make 1L syrup, heat 1L water with 1kg white sugar and 10-12 dry hibiscus flowers until boiling. Take off the heat and add a handful of tea-grade dried rosebuds (30-40 small buds). Leave to cool, then strain and bottle for the perfect Chinese cocktail.