Combine all ingredients in a cocktail shaker with ice and briefly shake. Strain into a rock glass filled with ice. Garnish with an orchid flower.
Under a low flame, heat water, passion fruit pulp, and guava jelly and stir until the jelly completely melts. Increase heat, add the sugar, and stir until it’s completely dissolved. Remove from heat and add the dried hibiscus. Let it rest overnight. Strain the hibiscus out of the mixture and bottle for use.
Makes approximately 3 cups of syrup.