Combine jam, lemon juice, grapefruit juice, hibiscus syrup, Campari and gin in a cocktail shaker and add ice. Shake 10-12 seconds and double strain into a nick and nora glass or a coupe. Garnish with a dehydrated, infused grapefruit peel and a sage leaf. Let the chip infuse in the cocktail for a few minutes before sipping to get the full effect of the jalapeno sugar in the cocktail.