Hibiscus Margarita

To make the hibiscus lime syrup, bring equal parts water and granulated sugar to a boil, stirring until all of the sugar dissolves. Add a few tablespoons dried hibiscus and the zest of one lime, stir and cover. Allow it to infuse for 2 hours, strain and store it in the fridge, where it will be good for about a week. To assemble the drink, shake all ingredients with ice, then strain into a chilled glass with fresh ice, with or without a salted rim. Garnish with a dehydrated lime wheel.