Add water, fresh sliced ginger, a cinnamon stick, and hibiscus to a small sauce pan and bring to a simmer. Simmer for about 10 minutes, until dark red in color and very aromatic.
Remove from heat, strain, and transfer to the refrigerator to finish cooling. This step can be done well in advance if you know you’re making these cocktails later in the week or in the evening.
Add freshly squeezed lemon juice, vodka, 4 ounces hibiscus infusion, maple syrup, and egg white or aquafaba in cocktail shaker and shake WITHOUT ice for about 15 seconds.
This is called a “dry shake” or “double shake” method, and it allows the egg white or aquafaba to be incorporated into the rest of the ingredients and aerate before being diluted by ice.