About this Cocktail
2 ounces strong hibiscus petal tea
3/4 ounce lime juice
1/2 ounce simple syrup
1 bar spoon white balsamic vinegar
5-7 basil leaves, medium to large
Bundaberg ginger beer
Tear the basil leaves and put into shaker with white balsamic and muddle.
Add hibiscus, lime juice and shake with ice until chilled.
Strain into rocks glass with ice.
Top with ginger beer.
Garnish with basil leaves and lime wheel.
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