Hibiscus Margarita

For the Hibiscus Syrup: Boil hibiscus and water for 25 to 30 minutes. Strain with a sieve and puree the remaining flowers. Add the flower puree and sugar into the liquid and strain with a fine sieve.

For the Hibiscus Margarita: Add the tequila, sour mix, required measure of hibiscus syrup and ice to a shaker. Shake and pour into a rocks glass.

Garnish with dried hibiscus petals.