Brew the hibiscus tea

• Steep the hibiscus tea until deeply colored and strong.
• Strain and set aside.

Make the hibiscus syrup

• Pour the brewed tea into a saucepan with the sugar.
• Bring to a gentle simmer and reduce until slightly thickened.
• Let cool completely.

Prepare the salted honey

• Stir the honey with the fine salt until fully dissolved.

Rim the glasses

• Rub the grapefruit wedge around the rim of each glass.
• Dip the rims in coarse salt.

Shake the margarita

• Fill the shaker with ice.
• Add the tequila, grapefruit juice, lime juice, hibiscus syrup and salted honey.
• Shake hard until well chilled.

Serve

• Strain into the prepared glasses over fresh ice.
• Garnish with a grapefruit wedge and serve immediately.