Blood and Fire Cocktail

This tequila cocktail mixes cucumber and hibiscus: a combination that’s complex with a sharp, tangy, edge.

1. In a 2-quart saucepan, combine 2 cups water and the palm sugar and heat until the sugar dissolves.

2. Add the hibiscus, ginger, and chile, reduce to a simmer, and cook until the syrup is reduced enough to coat the back of a spoon, about 45 minutes. The color from the flowers will turn the liquid a bright pink hue.

3. Strain the syrup through a fine-mesh strainer; discard the solids. The syrup will continue to thicken as it cools. Let cool completely before using.

4. Combine all the ingredients in a 1-quart mason jar with a lid. Shake vigorously with ice and strain into rocks glasses over ice. Garnish with cucumber.