Espresso Hibiscus Sour

1. Dry Shake

1. Add the gin, espresso, hibiscus syrup, fresh lemon juice, and egg white into a cocktail shaker without ice.
2. Seal tightly and shake vigorously for 10 seconds to emulsify the foam.

2. Chill & Aerate

1. Open the shaker and fill it with ice cubes.
2. Shake hard for another 10 to 12 seconds until well-chilled and heavily frosted on the outside.

3. Strain & Serve

1. Double strain through a fine-mesh sieve into a chilled coupe glass to capture any ice shards and create an ultra-smooth head of foam.