Inspired by a cocktail at Pujol's Ginger Margarita.
To make hibiscus salt, place dried flowers in a spice grinder and pulse to the texture of course meal. Add the sea salt, and pulse a few more times to combine. You're not looking for a fine texture here, but you also don't want any big pieces of dried hibiscus-check out the photo above for reference. Store covered at room temperature for several months.
To make the margarita, wet the rim of a rocks glass with lime juice, then sprinkle on hibiscus salt. Fill glass with ice.
Place ginger slices in a cocktail shaker with the lime juice. Muddle well until the ginger pieces start to break up. Add tequila, agave nectar and ice. Cap and shake until well chilled. Strain into the prepared rocks glass and enjoy!