IMAGE ©Rachel Corbitt

Kali's Sour: Elixir of Empowerment

a cocktail recipe

for the hibiscus-cardamom-fennel syrup
4 tbsp	dried hibiscus flowers, petals
5	cardamom pods (green), whole
1 tsp	fennel seeds, whole
½ cup	water
½ cup	white sugar
for the cocktail
1¾ oz	gin
½ oz	yellow chartreuse
½ oz	hibiscus-cardamom-fennel syrup
¾ oz	lime juice
¾ oz	egg white (fresh)

a cocktail recipe

by Rachel Corbitt

Rachel Corbitt is currently an Anesthesiology resident physician at the Mayo Clinic in Rochester, MN. She discovered the home cocktail community on Instagram early on during the COVID pandemic, and jumped in with her own contributions (@theresidentmixologist). When she isn’t in the OR, she’s testing out new recipes and trying to find the best lighting in her apartment for cocktail pictures!

From Rachel's post: "An ICU rotation plus a COVID diagnosis means I'm sticking with echinacea tea and those Liquid IV packets for the time being (not sure if those are actually beneficial, but placebo effect has been proven to work very well). But this is a tasty one to enjoy when your taste buds are at full strength 😂."

TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 1 H
TOTAL | 1 H 30 M

1 SERVING | 4.25 oz

PRINT RECIPE

SPECIAL EQUIPMENT:
COCKTAIL SHAKER

Make the hibiscus-cardamom-fennel syrup:
Bring to a simmer on the stove for 5 minutes. Cool covered. Strain out the solids and store in the fridge for up to two weeks.

Make the cocktail:
Dry shake everything (or mix with a mini blender or milk frother), and then shake with ice. Strain into a coupe. Garnish with hibiscus. It would also be tasty minus the yellow chartreuse if it’s hard to find!