Rim a rocks glass with the rose sugar; I use two saucers for this—I fill one with a little water and the other with the rose sugar. Dip your glass rim down into the shallow water then immediately into the rose sugar. Set aside.
Fill a cocktail shaker ¾ with ice and add 3 shakes of grapefruit bitters.
Add the vodka, Canton, grapefruit juice, and hibiscus simple syrup.
Seal and shake vigorously for at least 15 seconds.
Add fresh ice to your sugar rimmed rocks glass and double strain the mixture.
If need be, top with more grapefruit juice or a splash of club soda. Enjoy!
Notes
HIBISCUS SIMPLE SYRUP 1/4 cup sugar 1 cup dried hibiscus flowers Tea pot Steep dried hibiscus flowers in one cup boiling water for 15-20 minutes. Remove dried flowers so that only the liquid remains. Add the sugar and stir until dissolved. Set aside to cool or refrigerate for up to one week. ROSE SUGAR 1/4 cup sugar 1 tbsp rose petals Using a food processor or bullet mixer combine the sugar and rose petals. Pulse the ingredients until you have a mixture with flecks of pink running through it.