Bar Chef Julie Reiner, Flatiron Lounge

1 1/2 oz. Tanqueray gin
1/2 oz. hibiscus syrup (see note)
1 1/2 oz. Ceres Youngberry Juice
1/2 oz. fresh-squeezed lemon juice

Shake and strain over fresh ice in a tall glass. Garnish with an orchid.

Note: To make hibiscus syrup, brew hibiscus tea in a couple tablespoons water and add an equal amount of sugar. Refrigerate and use when cooled.

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