Especiado Cocktail

Name: Especiado Cocktail
Ingredients: 2 cups dried hibiscus flowers; 1 cup (packed) light brown sugar; 4 sprigs rosemary; 8 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

9 ingredients

3 steps

Ingredients

2 cups dried hibiscus flowers
1 cup (packed) light brown sugar
4 sprigs rosemary
8 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

Directions

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

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

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