Peden + Munk
Find dried hibiscus flowers at Mexican grocery stores, or buy tea bags at the supermarket.
Recipe information
Yield
Makes 16 cocktails
Ingredients
2
cups dried hibiscus flowers
1
cup (packed) light brown sugar
4
sprigs rosemary
8
cloves whole cloves
6
allspice berries
2
cinnamon sticks, plus more for serving
3
star anise pods, plus more for serving
12
ounces tequila or mezcal
8
lemon slices, halved
Need to make a substitution?
Preparation
Step 1
Bring hibiscus, brown sugar, rosemary, cloves, allspice berries, 2 cinnamon sticks, 3 star anise pods, and 12 cups water to a boil in a large pot. Cook until reduced by half, 50−60 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids. Chill hibiscus mixture until cold, at least 4 hours.
Step 2
Stir tequila into chilled hibiscus mixture and serve in rocks glasses filled with crushed ice. Garnish each cocktail with a cinnamon stick, a star anise pod, and a lemon slice.
Step 3
Do Ahead: Hibiscus mixture can be made 4 days ahead. Cover and keep chilled.