Combine 1 cup dried hibiscus petals, 1 cup sugar, and 1 cup water in a small saucepan. Bring just to a simmer over medium heat, stirring until the sugar dissolves. Simmer gently for 4 minutes to extract color and flavor, then remove from heat.

Let steep for 20–30 minutes to deepen flavor and color. Taste; if too tart, you can add up to 2 tablespoons more sugar while still warm and stir to dissolve.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing gently on the petals to extract liquid. Cool to room temperature, then refrigerate. Syrup will keep refrigerated for up to 2 weeks.

Cocktail assembly

Chill glass

If desired, place a coupe or chilled rocks glass in the freezer for 5–10 minutes before assembling the cocktail.

Combine ingredients

Add 2 oz Tito's vodka, 0.75 oz hibiscus syrup, 0.75 oz fresh lemon juice, and 0.25 oz dry vermouth (optional) into a cocktail shaker.

Add ice and dilute

Fill the shaker with ice (about 1 cup). If your hibiscus syrup is very concentrated, add 0.25 oz cold water to the shaker to balance sweetness and texture. Cap the shaker.

Shake

Vigorously shake for 12–15 seconds until the shaker is well chilled and slightly frosted. This chills and dilutes the cocktail to the proper balance.

Strain

Double-strain the cocktail into the chilled coupe or a rocks glass filled with fresh ice, using a hawthorne or julep strainer plus a fine mesh sieve to remove small ice shards and any hibiscus particulate.

Garnish & serve

Express a lemon twist over the drink to release oils, rim the glass with the twist (optional) and drop it in as a garnish. Optionally float a dried hibiscus flower on the surface. Serve immediately.