Especiado Cocktail

• 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

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.

flowers, light brown sugar, rosemary, cloves, berries, cinnamon sticks, anise pods, mezcal, lemon slices

Taken from www.epicurious.com/recipes/food/views/especiado-cocktail-51264470 (may not work)