In a small saucepan, combine 1 cup sugar, hibiscus flowers and water. Bring to a boil, reduce heat and let simmer for 15 minutes until the sugar is dissolved and the syrup is deep pink. Pour into a glass jar and chill at least 1 hour. The syrup keeps in the fridge for up to two weeks.

In a rocks glass, moistened the rim with lime juice. Combine salt and lime zest. Dip the rim of the glass into the salt mixture. Carefully add ice to the glass.

In a cocktail shaker, combine ice, juice of 1 lime, 1 oz Cointreau, 1 oz of the hibiscus syrup and 2oz of tequila. Shake until the cocktail shaker is frosted over- about 15 seconds. Strain and pour over salt rimmed glass.