45 ml dry gin
30 ml woodgrilled lemon juice, plus extra grilled lemon slice, to serve
Soda water, to serve

Hibiscus syrup
½ cup dried hibiscus flowers
350 gm caster sugar

For hibiscus syrup, combine flowers, sugar and 350ml water in a saucepan.
Stir over medium heat until sugar dissolves (2 minutes).
Refrigerate and leave to infuse (1 day), then strain.
Makes about 500ml.

For woodgrilled lemon juice, grill two lemon halves until charred, then juice.
Makes about 35ml.

Combine gin, lemon juice and 15ml hibiscus syrup in a cocktail shaker filled three-quarters with ice.
Shake vigorously, then pour into a glass over ice.
Top up with soda water and garnish with a grilled lemon slice and hibiscus flower to serve.