1 1/2 oz. seltzer
1/2 oz. fresh lime juice
1/2 oz. orgeat
1/2 oz. hibiscus liqueur
1/2 oz. natural pear liqueur (such as Mathilde Poire)
1 1/2 oz. column still aged rum
1 dash Peychaud's bitters
Garnish: Edible hibiscus flower on cocktail pick or skewer
Add the seltzer to a Collins or highball glass. Add the remaining ingredients to a cocktail shaker with cracked or cubed ice. Shake and strain into the glass and carefully add cracked or cubed ice. Garnish with an edible hibiscus flower on a cocktail pick or skewer.