Especiado Cocktail

1. 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.

2. 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.

3. 3

   Do Ahead: Hibiscus mixture can be made 4 days ahead. Cover and keep chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.