Combine 1 cup dried hibiscus flowers and 1 cup water in a small saucepan. Bring to a simmer over medium heat, then reduce heat and simmer gently 5 minutes to extract color and flavor. Remove from heat and steep, covered, 15 minutes.

Strain the hibiscus liquid through a fine mesh sieve or cheesecloth into a clean container, pressing gently on solids to extract liquid. Discard solids.

Return the strained hibiscus liquid to the saucepan, add 1 cup granulated sugar (and optional 1/2 tsp lime zest). Warm over low heat, stirring, until sugar fully dissolves (do not boil). Remove from heat and cool to room temperature. Chill before using. Syrup keeps refrigerated up to 2 weeks.

Rim & Garnish

Prepare the sugar-hibiscus rim: on a small plate combine 1 tbsp granulated sugar and 1 tsp dried hibiscus powder (or finely crushed dried petals). Mix until evenly distributed.

Rub the lime wedge around the outer rim of a chilled coupe or rocks glass (or wet the rim lightly if you prefer). Dip the rim into the sugar-hibiscus mixture, twisting to coat evenly. Set glass aside.

Prepare garnish: have an edible hibiscus flower or lime wheel ready for placement on the finished cocktail.

Cocktail Assembly

Fill a cocktail shaker with ice (about 6 pieces).

Add 2 oz Ketel One Citroen vodka, 0.75 oz hibiscus syrup, and 0.5 oz fresh lime juice to the shaker.

Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain (if desired for clarity) into the prepared sugar-hibiscus rimmed glass. If you prefer a lighter, slightly spritzed drink, top with 1 oz club soda gently poured down the side.

Garnish with the edible hibiscus flower or a lime wheel. Serve immediately.