|3/4 oz • Chile-Hibiscus Syrup|
|1 1/2 oz • Gin|
|3/4 oz • Blue curacao|
|2 dash • Bitter End Moroccan Bitters|
|1 oz • Freshly squeezed lemon juice|
|• Crushed ice and ice cubes|
Pour chile-hibiscus syrup into the bottom of a tall glass, then fill 2/3 full with crushed ice. Fill a cocktail shaker with ice, add gin, curacao, bitters, and lemon juice. Shake.
Slowly strain gin and curacao mixture over the ice, so that it floats over syrup. Top with additional crushed ice.