Method

Fill a mixing glass with ice cubes

Add the NONA June, Supasawa, thyme hibiscus syrup & cranberry juice and stirr for 10 seconds.

Take your cocktail glass and add the rosewater. 

Strain the mixed ingredients in the cocktail glass.

Garnish with an edible flower.

How to make the thyme-hibiscus syrup

Heat 50cl water and 500g sugar over low heat until the sugar dissolves.

When the syrup is still warm, add finely chopped thyme to taste and 10 hibiscus flowers. If you don't have fresh thyme or hibiscus, you can also use dried thyme or hibiscus tea.

Allow to infuse for 1 hour and then strain into a sealed bottle.