In a medium sized saucepan, bring the water to a boil. Once the water reaches boiling point, mix in the hibiscus flowers and reduce the heat to a simmer. Simmer for about 5 minutes occasionally stirring the flowers, making sure they are fully submerged.

Using a slotted spoon, remove all of the hibiscus flowers after they've simmered for about 5 minutes. Mix in the strawberries, sugar, and salt and let simmer for about 10 minutes. Mash the berries as they heat. Once the mixture has simmered for about 10 minutes, remove from heat and strain the mixture using a fine mesh strainer into a container. (if you don't mind the chunkiness in your drink you can go ahead and leave the strawberry bits in, but the drink will be thicker)

Let cool completely.

Start by rimming a glass with sea salt. Pour the sea salt onto a small plate then rub a lime wedge around the rim of the glass then dip it into the salt.

In a shaker filled with ice, mix in the strawberry hibiscus mix, lime juice, mezcal, triple sec, and agave. Shake vigorously for about 15-20 seconds and strain into a glass filled with ice. Garnish with a strawberry.