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I made a variant of this influenced by a drink we tried at MAP Maison Dalston, and it was surprisingly excellent:

60ml Tequila Blanco
25ml Lime Juice
~12.5ml Monin Hibiscus Syrup
2 dashes Malvern Chilli Bitters

Shaken with ice and strained into a salt rimmed glass.

Aimed to tone down the sweetness somewhat; the hibiscus still came through, but tempered by the chilli and salt.

I made my own Hibiscus syrup steeping 4 bags of hibiscus tea in 1 cup of water then adding 1 cup of ultra fine sugar at the end to dissolve.

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.