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I just made this with a shot of the hibiscus liquor from the Sorrelade recipe (i.e. minus the honey), plus half a shot of simple syrup. Absolutely fabulous - no issues with lack of 'pop', for sure!
Maybe I need a more characterful hibiscus syrup (I made a 1:1 with basic granulated, steeped dried flowers for hours), but the 2:1:1 was a bit sweet, while a 4:2:1 was too tart. Tasty each time, though the hibiscus didn't exactly pop out either shake.