Combine 1 cup dried hibiscus and 1 cup water in a small saucepan. Bring to a simmer over medium heat, then lower heat and simmer gently for 5 minutes until the liquid is deeply colored and fragrant.

Sweeten

Remove from heat and strain out the hibiscus solids. While warm, stir in 1 cup sugar until fully dissolved. If using, add 0.5 oz fresh lime juice for brightness. Cool to room temperature, then chill. Syrup will keep in the refrigerator for up to 2 weeks.

Build the cocktail

Fill a cocktail shaker halfway with crushed ice.

Add 2 oz Captain Morgan spiced rum, 1 oz peach schnapps, 3 oz pineapple juice, 0.5 oz hibiscus syrup, 0.5 oz fresh lime juice, and 1 dash Angostura bitters to the shaker.

Cap the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is well chilled.

Fill a highball or tiki glass with crushed ice. Fine-strain the cocktail over the ice (or pour directly if you prefer a slightly more rustic presentation).

Garnish with a pineapple wedge, a mint sprig and a dried or fresh hibiscus flower if available. Optionally, run a lime wedge around the rim before garnishing for extra aroma.

Serve immediately with a short straw. Stir once or twice while drinking to integrate any syrup that settles.