Bring 8 oz (240 ml) water to near-boil. Place 2 tablespoons dried hibiscus flowers and optional orange peel in a heatproof container. Pour hot water over flowers and steep 8–12 minutes for a strong, richly colored infusion.

Strain the infusion through a fine mesh sieve or cheesecloth into a jar. Cool to room temperature, then chill. You will use 1 oz of this concentrated infusion per cocktail; leftover keeps refrigerated 5–7 days.

Spicy element (quick infusion)

Quick chili tincture/syrup

For a quick spicy boost, place 1/2 sliced fresh red chile in 2 oz neutral spirit or warm simple syrup. Let steep 10–30 minutes to your preferred heat (shorter = milder). Taste frequently. Strain out solids and reserve 1/4 oz for the cocktail. If using spirit, heat intensity is tamer; if using syrup it integrates sweeter and thicker.

Cocktail assembly

Prepare the glass: On a small plate mix 1 tablespoon coarse salt with a pinch of ground chile. Rub a lime wedge around the rim of a chilled rocks or coupe glass, then dip the rim into the salt-chile mix to coat. Set glass aside.

Add to a cocktail shaker: 2 oz El Rayo Plata tequila, 1 oz chilled hibiscus infusion, 0.75 oz fresh lime juice, 0.75 oz local honey syrup, 0.25 oz chili tincture (or spicy syrup), and 0.5 oz orange liqueur if using. Fill shaker with ice.

Shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. This chills, dilutes, and integrates the honey syrup and hibiscus.

Double strain into the prepared glass over fresh ice (if serving on the rocks) or fine strain into the chilled coupe for a neat cocktail. Double straining removes small hibiscus particles and chili seeds.

Garnish with a lime wheel on the rim and a dried hibiscus flower or edible bloom floated on top. Optionally, express a small lime peel over the drink for extra aroma and discard or tuck it into the glass.

Serve immediately. Taste: if you prefer more heat, add an extra 1/8 oz chili tincture; for more tartness add 1/8 oz lime juice. Adjust in future batches.