In a medium saucepan, combine water, dried hibiscus flowers, minced ginger, cinnamon sticks, and orange peels. Bring to a gentle simmer, cover, and let cook for 3–4 minutes.

Remove from heat and let steep for 15 minutes. Strain the mixture through a fine mesh sieve into a bowl, pressing gently to extract liquid.

Return the strained liquid to the saucepan, add sugar, and stir over low heat until dissolved.

Allow the syrup to cool to room temperature, then transfer to a clean container and refrigerate.

Moisten the rim of a glass with lime and dip into sugar or chili salt.

In a cocktail shaker with ice, combine tequila, spiced hibiscus syrup, lime juice, and orange liqueur. Shake vigorously for 10-15 seconds.

Strain over crushed ice into the prepared glass and garnish as desired.