To infuse the gin, combine 4 1/2 oz. gin with 1 tablespoon dried hibiscus petals in a glass jar with a lid. Close the lid, shake, and let sit for up to three hours. Taste the gin periodically to check the flavor. After infusing, strain the mixture through a cheesecloth-lined funnel into a clean bottle. Discard the solids. (Makes enough infused gin for two cocktails.)

To garnish the glass: use a small paintbrush to paint honey onto the exterior of the glass. Sprinkle Summer Spa Day blend over the honey. Press lightly to ensure the herbs stick.

To make the drink: combine 2 oz. infused gin, 3/4 oz. fresh lime juice, 1/2 oz. maraschino liqueur, and 1/2 oz. elderflower liqueur in a cocktail shaker. Add ice and shake for about 10 seconds. Add fresh ice to prepared glass and strain contents of shaker into glass. Top with as much ginger beer as will fit in the remaining space in your glass. Serve with a sustainable straw.
expiry
Drink immediately. Infused gin will keep indefinitely.

The larger the glass, the more ginger beer you can fit in it. You can also top off your cocktail with additional ginger beer as you drink.

Don't let the garnished glass sit for too long. The honey will eventually run down the glass, taking your garnish with it!

FULL RECIPES + SPICES AT SELEFINA.COM