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.