In a saucepan, add flowers, sugar and water. Cook until the sugar is dissolved. Remove flowers and cool completely.
Cocktail
In a shaker add gin, hibiscus syrup, lemon juice and egg white. Shake for about 60 seconds until the cocktail is frothy. Add ice and shake for an additional 20 seconds. Divide into 2 coupe glasses. Garnish with additional hibiscus flowers and serve.
