INGREDIENTS
Hibiscus Syrup (makes 1 pint):
2 cups water
2 tablespoons dried hibiscus flowers
2 cups organic cane sugar

Rhubarb Puree (makes 1 pint):
2 cups rhubarb, chopped

To Assemble and Serve:
5 raspberries
2 ounces cachaça
½ ounce orange liqueur
½ ounce fresh lime juice
½ ounce simple syrup

METHOD
Hibiscus Syrup:
Bring water to boil. Steep dried hibiscus flowers for 45 minutes. Combine with sugar and reserve.  

Rhubarb Puree:
Blanch the rhubarb and shock in ice water. Transfer to blender and puree. Add hibiscus syrup to taste.

To Assemble and Serve:
In a shaker, muddle 4 raspberries. Add ice, cachaça, orange liqueur, lime juice, simple syrup, and ¼ ounce rhubarb puree. Shake vigorously and strain into a cocktail glass. Garnish with a raspberry.