Raspberry Syrup:

1. Add all the ingredients into a small pot, bring to a boil, lower the heat and simmer for 10-15 minutes until the raspberries are cooked down and there aren't any chunks anymore.
2. Using a mesh strainer, strain the syrup into a bowl to remove the seeds. 
3. Set aside until ready to make the cocktail. Store in the fridge in an airtight container for up to 5 days.

Hibiscus Raspberry Margarita:

1. Start by rimming the glass. Add the salt and beet powder to a plate or a shallow bowl, run the lime wedge around the rim of the glass or dip the rim in a shallow bowl filled with water. Dip the rim in the salt mixture and set aside until ready to serve.
2. Cocktail shaker: Add the tequila, Chambord, freshly squeezed lime juice, hibiscus bitters, and raspberry syrup to a cocktail shaker, and add a few ice cubes. Close the shaker and shake vigorously for a few seconds. Fill the rimmed glass with ice, pour the cocktail over the ice, and top with sparkling water if desired. Enjoy!
3. No cocktail shaker: pour all the ingredients except the ice into the glass, stir well to combine, top up with ice, sparkling water if desired, and enjoy!