Step 1

Make the hibiscus syrup: In a saucepan, add ½ cup sugar to 3 cups water and bring to a boil. Add dried hibiscus and stir until sugar is dissolved. Remove from heat and let steep for 15 minutes. Strain through a fine mesh strainer into a jar or glass container and chill until cold (about 30 minutes). Can be made up to 2 weeks ahead.

Step 2

Make two cocktails: Add ice, chilled hibiscus syrup, lime juice, sugar (if using) and vodka to a cocktail shaker and shake vigorously to combine.

Step 3

Add ice to two highball glasses and divide into each glass. Twist a few leaves of mint and add to each glass along with 2 or 3 slices of jalapeño, and a lime wheel.