In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add 1 oz dried hibiscus flowers and (optional) lime peel. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Steep

Reduce heat to low and let the mixture simmer gently for 3 minutes, then remove from heat and let steep for 15–20 minutes to extract color and flavor.

Strain and cool

Strain the syrup through a fine mesh sieve into a clean container, pressing the flowers to extract liquid. Discard solids. Cool to room temperature, then refrigerate. Syrup will keep refrigerated for up to 2 weeks. If syrup is very concentrated, dilute with a little cold water to desired sweetness/strength before using.

Rim

Combine 1 tbsp granulated sugar and 1 tsp powdered dried hibiscus on a small plate and mix until evenly colored.

Rub the lime wedge around the outside rim of a rocks or coupe glass (your preference). Dip the wet rim into the hibiscus sugar, twisting to coat evenly. Set glass aside.

Cocktail Assembly

Fill a cocktail shaker with a handful of ice (about 1 cup).

Add 2 oz Espolòn Reposado tequila, 1 oz fresh blood orange juice, 0.75 oz fresh lime juice, 0.75 oz hibiscus syrup and 0.25 oz agave nectar to the shaker.

Dry shake (no ice) for 8–10 seconds if you prefer a slightly frothy texture, then add ice and shake vigorously for 12–15 seconds until the outside of the shaker is very cold.

Double strain the cocktail into the prepared rimmed glass over fresh ice (if serving on the rocks) or strain neat into the chilled coupe for a neater presentation.

Garnish with a blood orange wheel on the rim and an optional dried hibiscus flower floated on top.

Taste and adjust: if you prefer it sweeter, stir in an additional 0.25 oz agave; if it's too tart, add 0.25 oz hibiscus syrup. Stir gently to combine.