In a shaker, combine 2 oz. Bols Genever, 3/4 oz. each Mexican hibiscus cordial (recipe follows) and fresh lime juice, and 1/2 egg white. Shake without ice until frothy, then with ice 100 times. Pour into a coupe glass and add 1 dash bitters.
Hibiscus cordial: Brew triple-strength tea and make into a syrup with 2 parts demerara sugar. Fortify with 4 oz. brandy and 2 oz. 160-proof grain-neutral spirits per quart.(Published 2011)