Pour 8 ounces of gin into a clean jar. Add edible dried edible roses and hibiscus tea. Seal jar. Infuse gin with edible dried roses and hibiscus tea overnight. Refrigerate and set aside. Crush dried roses, sugar, lemon zest, and orange zest in a mortar and pestle. Set aside. Rub lemon or simple syrup along the edge of the coupe glass and run the edge of the glass through the sugar mixture. Add 2.0oz of the rose and hibiscus infused gin, lemon juice, triple sec, and ice into a shaking tin. Shake, strain, and pour into the sugar-rimmed glass. Garnish with a thinly sliced lemon wheel in the center.