Pour Mekhong and the rest of the ingredients into a mixing glass. Add Ice and shake vigorously for 7-8 seconds. Strain into a chilled martini-cocktail glass. Garnish with a Hibiscus flower or an edible orchid.
Hibiscus syrup: Bring 1 cup of water to boil. Add 2 tablespoons of hibiscus tea. Let steep for 10 minutes. Take the tea bag out and add 1 cup of Domino’s superfine (not powdered) sugar. Stir until all sugar dissolves.
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