Remove from heat, add 1 oz dried hibiscus, cover, and steep 10–15 minutes until deep red and fragrant. Strain through a fine mesh strainer, pressing solids to extract liquid. Cool to room temperature and refrigerate. Yields about 6–8 oz.

If using fresh prickly pear purée: peel and puree 2–3 ripe prickly pears, strain to remove seeds, and measure 2 oz purée (or substitute 1 oz prickly pear syrup + 1 oz water for body). Alternatively use 2 oz store-bought prickly pear syrup instead of fresh purée.

Prepare sugared hibiscus flower rim: pinch petals (or use one whole dried hibiscus) and pulse briefly in a spice grinder or finely chop until coarse flakes. Mix chopped hibiscus with 1 tbs granulated sugar on a small plate.

Cocktail Assembly

Rim the glass

Run the lime wedge around the outer rim of a chilled rocks or coupe glass (preferred: coupe for presentation). Dip the wet rim into the sugared hibiscus mixture, pressing gently so petals and sugar adhere. Set glass aside.

Fill a cocktail shaker with ice (about 1 cup). Add 2 oz agave tequila, 1 oz fresh grapefruit juice, 1 oz fresh orange juice, 1 oz prickly pear purée or 1 oz prickly pear syrup, 0.5 oz hibiscus syrup, 0.5 oz fresh lime juice, and 0.5 oz orange liqueur.

Dry shake (no ice) for 5–8 seconds only if using fresh prickly pear purée to help emulsify, then add ice and shake vigorously for 12–15 seconds until well chilled.

Double-strain into the prepared glass (or strain over fresh large ice cube if serving on the rocks) to remove pulp and small hibiscus particles.

Garnish with a sugared dried hibiscus flower perched on the rim and optionally a thin grapefruit wheel or orange twist. Serve immediately.