Bring 1 cup of water to a gentle boil in a small saucepan over medium-high heat, add 0.5 cup of dried hibiscus flowers, remove from heat and steep for 15 to 20 minutes until the liquid turns deep crimson.

Strain the flowers through a fine-mesh strainer or cheesecloth, then stir in 0.5 cup of sugar and a pinch of salt until dissolved.

Pour the hibiscus syrup into a glass jar and let it cool to room temperature, about 10 minutes.

If desired, rim your glass with salt or Tajin seasoning by running a cut lime around the rim and dipping it in salt or Tajin.

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

Pour 2 ounces of silver tequila, 0.5 ounce of Cointreau, and 1 ounce of fresh lime juice into the shaker.

Add 0.75 ounce of hibiscus syrup to the shaker.

Seal the shaker and shake hard and fast for about 15 seconds until the outside becomes frosty and cold.

Strain the margarita into your prepared glass over fresh ice or straight up using a fine-mesh strainer.

Garnish with a fresh lime wheel and serve immediately.