2 parts ANGEL'S ENVY Bourbon Finished in Port Wine Barrels, infused with dry hibiscus flowers*
¾ part lemon juice
1 part simple syrup
1 egg white
*put 1 bottle Angel's Envy over 3 oz dry hibiscus flowers, let rest for 4 hours. Strain, and use.
Put the ingredients in a shaker. Do a dry shake without ice, then add ice and shake again. Strain into a cocktail glass, garnish with ground cinnamon.