Add ingredients (excluding soda water) to a bar tin and dry shake (without ice) for 10 seconds, then add ice and shake for 10 seconds more. Pour over fresh ice in a chilled highball glass with a dusted rim and top with soda water. Makes 1 cocktail.

 

*Spiced hibiscus syrup: Boil 1 cup water in a small saucepot. Remove from heat; add 1 tablespoon dried hibiscus (or contents of 1 hibiscus tea bag); 2 each whole cinnamon sticks and star anise; 5 each whole cloves and whole allspice. Let steep 1 hour and discard solids. Pour infusion into a blender, add 1 cup sugar, blend on low until the sugar is fully dissolved. Pour into a clean glass jar and refrigerate for up to 2 weeks.

 

**Dehydrated hibiscus powder: Pulse 4 tablespoons dried hibiscus (or hibiscus tea) in a spice grinder until fine, about 15 seconds. Store in a clean jar up to 1 year. For rim, wet ¼ of the outer rim of the glass with a lemon wedge. Roll dampened area in hibiscus powder and gently shake excess.