The Hibiscus Sour

This cocktail is a play on a pisco sour. The Hibiscus Sour uses a house made hibiscus and Mexican cinnamon syrup to give this cocktail a deeper complex flavor with floral and spice notes.

Recipe:

2oz pisco
.75oz Pierre Ferrand Dry French Curacao
.75oz fresh lemon juice
.75oz hibiscus cinnamon syrup
1 large egg white

Dry shake egg white in a shaker tin for at least 20 seconds then combine all ingredients into the tin along with ice and shake vigorously. Strain into a coupe glass and garnish with a few drops of Peychaud's bitters.