Place dried hibiscus flowers in a heatproof jar or small saucepan. Pour 1 cup hot (not boiling) water over the flowers, cover, and let steep for 10 minutes until deeply colored and fragrant.

Strain and combine with honey

Strain the hibiscus infusion through a fine mesh sieve into a measuring cup, pressing gently to extract liquid. While still warm (not hot), whisk in the raw honey until fully dissolved. Let cool to room temperature. Chill before using. Makes about 8 ounces.

Optional Saline

If you don't have pre-made cocktail saline, dissolve 1 tsp kosher salt in 1/4 cup warm water, stirring until fully dissolved. Store in the refrigerator in a small bottle. Use approximately 2 dashes (or 2/8 tsp) per cocktail.

Cocktail Assembly

Add 2 oz Don Julio Reposado, 0.75 oz hibiscus honey syrup, 0.75 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes saline to a cocktail shaker.

Fill the shaker with ice (about 1 cup). Cap and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain the cocktail into a chilled rocks glass over fresh ice (or serve straight up strained into a coupe, if preferred).

Garnish with a lemon wheel (slit and place on the rim or float) and a dried hibiscus flower on top for aromatics and visual impact.

Serve immediately. The floral-honey hibiscus balances the oak and spice of the reposado, the saline enhances mid-palate, and the simple syrup smooths acidity.