For the hibiscus tea: Boil 4 cups water, then pour over the flowers. Let steep until room temperature. Strain.
For the whiskey sour: Add bourbon, simple syrup, egg white and 3/4 ounce hibiscus tea to a cocktail shaker. Add ice and shake until frothy. Strain into a coupe glass with a maraschino cherry in the bottom.
This recipe has been updated and may differ from what was originally published or broadcast.