For Hibiscus Syrup: Bring the water and grated piloncillo to a boil in a small saucepan stirring until all piloncillo dissolves. Reduce heat, add dried hibiscus.
Simmer for five minutes stirring occasionally. Remove from heat, allow to steep for 10 minutes. Cool completely.
Fine strain, use to make cocktails. If not using immediately store in the refrigerator for up to one month.
For Hibiscus French 75: To a cocktail shaker filled with ice add the gin, lemon juice and hibiscus syrup.
Shake vigorously until well chilled.