Hibiscus Punch

• 1 cup dried hibiscus flowers or loose hibiscus tea
• 48 ounces boiling water
• 1 1/2 cups honey
• 32 ounces vodka
• 8 ounces fresh lime juice
• 4 ounces pineapple juice
• 1 teaspoon Angostura bitters
• Ice
• Lime wheels, for garnish

1. In a large heatproof bowl, cover the hibiscus flowers with the boiling water and let steep for 10 minutes.
2. Strain into a large heatproof jar, stir in the honey and let cool; refrigerate the flowers.
3. Stir the vodka into the hibiscus liquid and refrigerate until chilled, about 2 hours or up to 4 days.
4. Stir in the lime juice, pineapple juice and bitters.
5. Pour into ice-filled double rocks glasses and garnish with the hibiscus flowers and lime wheels.

flowers, boiling water, honey, vodka, lime juice, pineapple juice, bitters, wheels

Taken from www.foodandwine.com/recipes/hibiscus-punch-cocktails-2011 (may not work)