For the hibiscus pimento gin, first mix the juniper berries with the gin base and leave to infuse for 24 hours, sealed.
Then press the pimento seeds a little and add them. Add the hibiscus. Allow to infuse for another 24 hours.
Strain gin mixture through a funnel with filter and pour into bottles. Place the bottles open in the refrigerator for 12 hours.
Close the bottles with the hibiscus pimento gin or taste immediately.