Created by Camaran Burke, creative director at Foxtrot Liquor Bar in Atlanta, The Loretto Cure All is here to sooth what ails you. “This cocktail has a balance of sweetness from the hibiscus and honey, and spice from the ginger, rounded out by the acid of the lemon. It’s very therapeutic,” Burke says.
- 2 oz. Maker’s 46 (or other bourbon)
- 1½ oz. hibiscus ginger syrup (recipe below)
- ½ oz. lemon juice
- ½ oz. Campari
- Garnish: thinly sliced lemon wheel
Fill a tempered mug with hot water and set aside. Combine all ingredients in a mixing glass and stir. Pour hot water out of the mug and transfer cocktail to mug. Top with a splash of hot water and garnish with a lemon wheel.
How to Make Hibiscus Ginger Syrup
- 1 cup dried hibiscus flowers
- 1 cup sugar
- 1 cup hot water
- 1 ¼ oz. grated ginger
- ⅛ oz. vodka
Put flowers and sugar in a metal bowl. Place bowl over a pot of simmering water. Stir flowers and sugar for 20 minutes, until sugar is dissolved. Be careful not to brown the sugar. Remove from heat and pour hot water and ginger into flower-sugar mix. Strain into a glass container, add vodka, seal, and keep refrigerated for up to two weeks.