Paul Holdsworth

Very nice - if you love a Sour, you'll love this.
As an aside, I've not bothered with dry shaking in the past, but thought I'd give it a try. I use a three-part shaker (probably because I'm a philistine), and dry shaking (actually reverse dry shaking) is thus a bit of a palaver. If you're in the same boat, do yourself a favour and try a dry shake rather than a reverse dry shake (check out the Diffords instructional) - it'll make life much easier.

Amazing that this wonderful drink hasn't generated a single comment. I'm currently enjoying a highball comprising 60ml bottled-in-bond Mellow Corn straight corn whiskey, 75ml soda and a twist of lemon. Partner is having a brandy highball. C'mon, show this classic some respect!

Other readers have suggested this lacks punch (pun not intended). Try substituting with the sorrelade recipe on here, plus sugar syrup, for a much more defined hibiscus hit.

I made this to use with Wray & Nephew rum for a fabulous hibiscus rum punch. It seems commercial hibiscus syrup is a bit gutless - I can recommend substitution of this if you want a powerful hibiscus hit.