La Rosée | RICARDO

Ingredients

• 1 cup (250 ml) water
• 1 cup (210 g) sugar
• ¼ cup (25 g) dried hibiscus flowers, plus more for serving, or the contents of 3 hibiscus tea bags
• 3 oz (90 ml) fresh grapefruit juice
• 2 oz (60 ml) aloe juice
• 1 ½ oz (45 ml) gin
• 1 oz (30 ml) hibiscus simple syrup
• 1 tsp (5 ml) egg white (see note)
• Ice cubes
• 1 thin grapefruit wedge