Vampiro

For the hibiscus syrup:
1) Put the sugar, water, hibiscus flowers and ginger in a medium saucepan. Bring to the boil over a high heat, stirring occasionally.

2) Remove from the heat and set aside to steep for 30 mins. Sieve and refrigerate until chilled.

For the cocktail:
1) Combine the tequila, 475ml of hibiscus syrup, lime juice and orange liqueur in a large jug. (The vampiro can be made up to this point a day ahead and refrigerated.)

2) To serve, fill a cocktail shaker half way with ice, add the some of the vampiro and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass.

Cook's Note: Hibiscus flowers can be found in most Latin markets and maybe labelled by its Jamaican name West Indian sorrel.