1½ parts ANGEL'S ENVY Bourbon Finished in Port Wine Barrels

1 part Lillet Rose

1 part fresh lemon juice

¾ part hibiscus syrup*

2 dashes Peychaud’s Bitters

top with tonic


Combine ingredients in a cocktail shaker and shake with ice. Strain into a Collins glass with clean ice and top with good tonic. Garnish with lemon and berries. *Hibiscus Syrup: Use a good quality hibiscus tea, like Republic of Tea Hibiscus. Steep according to directions or slightly longer. Make a 1:1 syrup with tea and sugar.