Add all ingredients to a cocktail shaker and shake without ice. Add ice and shake again.
Strain into a coupe glass.
Garnish with a small splash of Peychaud’s bitters. Sprinkle a few dried hibiscus flowers over the top.
– Mickey Mullins
1 cup sugar
1 cup water
1/2 cup dried hibiscus flowers
Combine water and sugar in a sauce pan. Bring to a soft boil. Remove from heat and add hibiscus flowers. Let steep for 15 minutes.
Strain out flowers. Cool and store in an airtight container or jar in fridge.
Yields 1 cup syrup
Keeps when refrigerated for up to 1 week.