1For hibiscus and spiced coconut milk infusion: Add the water, coconut milk, hibiscus flowers, grated fresh ginger, cloves and cinnamon sticks to a saucepan. Bring to the boil, then lower the heat and cover the pan to simmer for 20-25 minutes. Allow to cool, then filter the mixture through a fine strainer. Finally, add sugar and mix until completely dissolved.
2Put the Martell Blue Swift, hibiscus and spiced coconut milk infusion, and mint leaves in a shaker filled with ice cubes. Shake vigorously.
3Double strain the contents (superimpose a strainer and a fine strainer) into a glass filled with ice cubes.
Optional: add a dash of rose water.
Garnish the cocktail with a nice head of fresh mint and a slice of citrus fruit (your choice of lemon or orange). Serve in a long drink glass.