Recipe

1. To make rosemary syrup, combine 1 cup sugar, 1 cup water and several rosemary sprigs in a small saucepan over medium-high heat until the sugar dissolves. Remove from heat, cover and steep for 30 minutes, then strain out all solids and let cool.
2. To make hibiscus tea, bring 1 cup water and 1 oz dried hibiscus flowers to a boil, steep for three minutes or more to taste. Strain out all solids and let cool. (Note: Store-bought or premade hibiscus tea and rosemary syrup are also fine).
3. Combine ingredients except for salt and shake over ice.
4. Strain and serve into a coupe glass with ice and top with a pinch of flaky sea salt.
5. Garnish with a hibiscus flower and/or a sprig of rosemary.