Add all the ingredients into a Collins glass over crushed ice.
With a swizzle stick, churn vigorously and add more crushed ice.
Garnish with a mint sprig and grated nutmeg.
*Sorrel syrup: In a large stock pan, add 1 tsp allspice berries, 1 tsp cloves and 2 large cinnamon sticks and crack with a muddler. Over medium heat, toast for 3 minutes, then add 3 cups water and let boil. Stir in 1 oz ginger, 3/4 oz cut hibiscus and 3 cups sugar until sugar dissolves (about 5 minutes). Place in container and refrigerate overnight. Stir and strain before using.
**Scotch bonnet tincture: In a blender, add 2 scotch bonnet peppers and 10 oz Wray & Nephew overproof rum and blend for 30 seconds. Let sit overnight and strain through cheesecloth.