Add all ingredients into a shaker with ice and shake.
Strain into a rocks glass over fresh ice.
Garnish with a skewered maraschino cherry.
*Hibiscus honey syrup: Combine 300 g honey, 25 g hibiscus flowers and 200 g hot water and let cool for 5 minutes. Strain out flowers and let fully cool. Bottle and keep refrigerated up to 6 weeks. Makes 1 cup.