ginger sugar

1. Combine sugar and grated ginger in a small bowl. Use the back of a spoon to mix and mash out any clumps. Spread in an even layer on a foil lined baking sheet. 
2. Bake 5 minutes at 200°F. Let cool and dry completely, about 24 hours. Alternatively, dehydrate at 140°F for 4- 6 hours, stirring a few times in between, until fully dry. 
3. Grind sugar in a spice grinder, or use a mortar and pestle, to break down the sugar into a mix of coarse and fine textures (this will help it stick to the glass). 

hibiscus ginger simple syrup

1. Combine water, sugar, ginger and hibiscus flowers in a small saucepan over medium heat. Cook, stirring and smashing the ginger every so often, until sugar is dissolved. Remove from heat and steep for about 10 minutes.
2. Strain syrup into a glass jar and discard ginger and flowers.

hibiscus ginger margarita

1. Run the notched lime wedge over the rim of a rocks glass, coating it in a band of lime juice. Roll the edge of the glass in the ginger sugar to evenly coat; tap off excess. Fill with ice cubes and set aside. 
2. Combine tequila, cointreau, hibiscus ginger simple syrup and lime juice in a cocktail shaker filled with ice. Shake until chilled. Pour into prepared glass and serve.