Whether you are looking to create a beautiful Valentine's Day cocktail or just something more special for the everyday, this gorgeous drink by Wildebeest's bar manager Alex Black is just what you need. It combines gin, orgeat, chocolate vanilla syrup, Champagne vinegar and egg white for a frothy and sweet and tart concoction, and a dusting of hibiscus to top.
45 mL Beefeater Gin
15 mL Okanagan Spirits Raspberry Liqueur
5 mL BG Reynold's Orgeat
5 mL Giffard's White Chocolate Syrup
5 mL BG Reynold's Devine Vanilla Syrup
8 mL Champagne vinegar
1 small egg white
Combine all ingredients in a cocktail tin and shake
Double strain into a cocktail glass
Top with hibiscus dust (ground dried hibiscus)
