1 ½ oz. Hendrick’s gin
½ oz. Jasmine simple syrup
½ oz. Lemon juice
1 Egg white
2 dashes Angostura bitters
5 drops Bergamot oil
Loose-leaf hibiscus tea
Combine liquid ingredients into a shaker without ice. Dry shake mixture for 30 seconds until egg white begins foaming. Add ice and shake again. Strain into a coupe glass. Drop a pinch of hibiscus tea into the center of the egg white foam as a garnish.
Meg Hoberg, beverage director at Sidebar in Nashville, created this recipe.