Dried hibiscus adds a flowery, almost cranberry-like flavor to this tall drink. You might want to double the recipe for a party lasting several hours. The recipe comes from Bay Area mixologist Alex Smith.
1 1/2 cups sugar
2 cups dried hibiscus (jamaica)*
2 cups reposado or gold tequila
1 1/2 cups grapefruit juice
3/4 cup fresh lime juice
3/4 cup sweet vermouth
3/4 teaspoon aromatic bitters
6 cups cold club soda
12 lime slices
How to Make It
Heat sugar, 1 1/2 cups water, and hibiscus in a saucepan until boiling. Let cool for 1 1/4 hours, then strain, discarding hibiscus.
Chill until cold, at least 45 minutes and up to 2 weeks.
Combine hibiscus syrup, tequila, grapefruit and lime juices, vermouth, and bitters in a pitcher (at least 2 qt.).
Fill tall glasses with ice. Pour about 1/2 cup syrup mixture into each glass and top up each with about 1/2 cup club soda. Stir, then garnish with lime slices.