In a medium saucepan, combine 2 cups of water with 1 cup of dried hibiscus flowers, minced ginger, cinnamon sticks, and orange peels. Bring to a gentle simmer over medium heat, then reduce to low and cover. Let it cook for 3-4 minutes.

Remove from heat and allow to steep for 15 minutes. Strain the liquid through a fine mesh sieve into a bowl.

Return the strained liquid to the saucepan, and over low heat, stir in the sugar until it dissolves, about 2-3 minutes. Let cool to room temperature.

Prepare your glass by running a lime wedge around the rim and dipping it into chili salt or cinnamon-sugar.

In a cocktail shaker, combine 2 oz of blanco tequila, 1 oz of the cooled spiced hibiscus syrup, ¾ oz of fresh lime juice, and ½ oz of orange liqueur. Shake vigorously for about 15 seconds.

Strain the cocktail over a glass filled with crushed ice. Garnish with a sprig of rosemary, a cinnamon stick, or star anise.