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Serves : Makes 1 Drink

While shopping at a Mexican market around the corner from Bourbon & Branch, Ryan Fitzgerald picked up some dried hibiscus with the idea of infusing it into a spirit. He opted for gin, knowing the hibiscus would lend a vibrant color but only subtle floral flavors. As he intended, the cocktail is light, complex and delicately floral. Glassware Guide  More Cocktails for the Coupe

How to Make It


Fill a pint glass with ice. Add the 1 1/2 ounces of Hibiscus Gin, the Lillet blanc and the Bénédictine and stir well. Strain into a chilled coupe.

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