Hibiscus Gin Sour with Campari Foam🌺

30ml Hibiscus Concentrate 60ml Gin Juice of 1 Lemon 15ml Simple Syrup Dried Hibiscus and Edible Flowers for Garnish *Campari Foam 1 Egg White 15ml Campari

Combine all cocktail ingredients in a cocktail tin with ice. Shake vigorously and strain into a coupe. Top with Campari foam and garnish with dried hibiscus and edible flowers. . *Campari Foam For foam, combine egg white and Campari in a cocktail shaker and dry shake for 30 seconds until the egg whites are foamy. Photo credit: @thesocialsipper #CocktailsAustralia