In a medium saucepan, combine 2 cups of water, 1 cup of dried hibiscus flowers, minced ginger, cinnamon sticks, and orange peels. Heat over medium heat and bring to a gentle simmer; cover and cook for 3-4 minutes until the hibiscus flowers bloom and colors deepen.

Once simmered, remove the saucepan from heat and let the mixture steep for 15 minutes. Strain the liquid through a fine mesh sieve into a bowl, pressing firmly to extract as much liquid as possible.

Return the strained liquid to the saucepan over low heat. Stir in sugar until completely dissolved, which should take about 2-3 minutes; this creates the sweet base for your cocktail.

Prepare your serving glasses by rimming them with chili salt or cinnamon-sugar. To do this, rub a lime wedge around the rim of each glass and dip it into your chosen seasoning.

In a cocktail shaker, combine 2 oz of blanco tequila, 1 oz of the spiced hibiscus syrup, ¾ oz of fresh lime juice, and ½ oz of orange liqueur. Fill the shaker with ice, secure the lid, and shake vigorously for about 15 seconds.

Strain the cocktail mixture over a glass filled with crushed ice, showcasing the stunning deep red color.

Garnish with fresh rosemary, a cinnamon stick, or star anise to enhance presentation and aroma.