This refreshing and pretty sip came about when Heather Mader of Black Radish Personal Chef in Portland, Ore. inherited a bag of dried hibiscus flowers. "I had no idea what to do with them!" she says. "I initially just made the syrup and found that it's good on almost anything . . . ice cream, pancakes! Experimenting, I tried using it in a Cosmo in place of the normal sugar syrup and it was lovely. You could also make this drink with a shot of vodka if you like."