Add all ingredients except garnish to a cocktail shaker. Shake over ice until well-chilled. Strain into a highball or Tiki mug filled with crushed ice. Garnish with a bouquet of fresh mint, pineapple wedge, and hibiscus flower in syrup, as desired. Serve with a straw.
Hibiscus Syrup
Steep hibiscus teabags in 1 cup of boiling water for 5 minutes. Pour into a small saucepan with sugar. Simmer over medium heat for a few minutes until sugar is dissolved. Cool to room temperature and strain into an airtight container. Syrup will keep in your fridge for 2-3 weeks.