Add 1 cup dried hibiscus flowers, 4 whole cloves, 1 tsp ground cinnamon and 1 tbsp orange zest (if using). Reduce heat to low and simmer gently for 5 minutes to extract color and flavor.

Remove from heat and let the mixture steep for 15–20 minutes to develop a concentrated hibiscus flavor. Taste and, if too tart, stir in up to 1–2 tbsp additional sugar while warm.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids.

Cool to room temperature, then refrigerate. Syrup will keep in the fridge for up to 2 weeks. Yield: about 1 to 1 1/4 cups hibiscus syrup.

Cocktail

Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the cocktail.

In a cocktail shaker, combine 2 oz white rum, 1 oz aged rum, 3 tbsp (about 1.5 oz) fresh lime juice, and 1 oz hibiscus syrup.

Add 1/2 tsp simple syrup only if the cocktail tastes too tart from the hibiscus and lime; otherwise omit. Add ice to the shaker (roughly 1 cup).

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

Dump ice or water from chilled glass. Double strain the cocktail into the chilled coupe or martini glass to remove small ice shards (use a Hawthorne and fine mesh strainer if available).

Optional: add 1 dash Angostura bitters on top and gently swirl for aroma.

Garnish with a lime wheel or a strip of lime zest expressed over the drink. Serve immediately.