2 oz ANGEL'S ENVY Bourbon Finished in Port Wine Barrels, infused with dry hibiscus flowers*

¾ oz lemon juice

1 oz simple syrup

1 egg white

*put 1 bottle Angel's Envy over 3 oz dry hibiscus flowers, let rest for 4 hours. Strain, and use.


  • Put the ingredients in a shaker. Do a dry shake without ice, then add ice and shake again. Strain into a cocktail glass, garnish with ground cinnamon.