Step 1: Begin by preparing the cherry hibiscus syrup. If you’re using store-bought syrup, skip ahead to the next step. To make your own, steep dried hibiscus flowers in hot water for about 10 minutes, then add in fresh or frozen cherries and a touch of sugar to create a sweet, tangy syrup. Allow it to cool before using.

Step 2: In a cocktail shaker, combine 2 oz of bourbon or rye whiskey, 1 oz of fresh lemon juice, and 3/4 oz of cherry hibiscus syrup. If you prefer a slightly sweeter drink, add 1/2 oz of simple syrup.

Step 3: If you’re using egg white for a frothy texture, add it to the shaker as well. The egg white will help create a silky foam that complements the richness of the whiskey and the tartness of the lemon juice.

Step 4: Add ice cubes to the shaker and shake vigorously for about 15-20 seconds to chill and mix the ingredients. The egg white will create a beautiful foam on top of the cocktail.

Step 5: Strain the mixture into a chilled coupe or rocks glass. You can use a fine mesh strainer if you want a smoother drink without any ice shards or bits of hibiscus petals.