Pour one cup of water into a small saucepan and bring it to a rolling boil. Add the dried hibiscus flowers and remove from heat, then steep for 5 to 7 minutes until the water turns a deep ruby red and tastes slightly tart.

Pour the hibiscus tea through a fine-mesh strainer into a bowl, pressing gently on the flowers to extract every drop of color and flavor. Let the tea cool to room temperature, about 10 to 15 minutes.

In the same saucepan, combine one cup of water and one half cup of granulated sugar over medium heat, stirring occasionally until the sugar dissolves completely. Pour the simple syrup into a separate container and let it cool completely, then measure out your hibiscus simple syrup by combining equal parts cooled hibiscus tea and cooled simple syrup.

Cut your limes in half and use a citrus juicer or reamer to extract fresh juice until you have one ounce.

Add a generous handful of ice cubes to your cocktail shaker or Mason jar.

Add 2 ounces of silver tequila, 1 ounce of fresh lime juice, 3/4 ounce of hibiscus simple syrup, and 1/2 ounce of triple sec to the shaker filled with ice.

Cover your shaker tightly and shake hard for 10 to 15 seconds, listening for the ice to rattle and clink against the sides.

Place a Hawthorne strainer on top of your shaker and strain the margarita into a coupe glass or rocks glass filled with fresh ice.

Top your drink with a fresh lime wheel or a whole dried hibiscus flower placed on the rim. Serve immediately while the drink is properly chilled.