1½ oz ANGEL'S ENVY Bourbon Finished in Port Wine Barrels
1 oz Lillet Rose
1 oz fresh lemon juice
¾ oz 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.