Why This Recipe Works

Hibiscus teas have roots in West Africa and have long been incorporated into Juneteenth celebrations in the United States. We steeped whole dried hibiscus flowers with orange, lemon, ginger, cinnamon, clove, and star anise for a beautiful infusion. We avoided letting the tea boil, as that can make it too bitter. After letting the tea cool, we added ¼ cup of cane syrup for sweetness (you can add more to taste if you like a slightly sweeter tea). To make the festive drink into a cocktail, we spiked the tea with dark rum and dressed up the glasses with lemon wheels and mint sprigs.

Before You Begin

Use whole, dried hibiscus flowers, not ones that have been cut and sifted. If you can find only ones that have been cut and sifted, use the weight listed (1½ ounces), not the volume. Steen's is a popular brand of cane syrup. This recipe can be doubled; to do so, use a Dutch oven or other large pot in step 1. We developed this recipe using dark rum, but you can use golden or light rum, bourbon, gin, tequila, or vodka. To make just one cocktail, fill one collins glass with ice and add 6 ounces of tea and 1½ ounces of rum; stir to combine before garnishing.

Instructions

for the tea

Combine water, hibiscus flowers, orange zest and juice, lemon zest and juice, ginger, cinnamon stick, star anise, and clove in large saucepan. Bring to simmer over medium heat. Reduce heat to low and let steep until mixture is fragrant and flavors have melded, about 20 minutes.

Strain mixture through fine-mesh strainer into large bowl; discard solids in strainer. Transfer strained mixture to serving pitcher and let cool completely, about 1 hour.

Stir in cane syrup; taste for sweetness and add extra syrup, if desired. (Tea can be refrigerated for up to 10 days.)

for the cocktails

Fill 6 collins glasses with ice. Add 6 ounces tea and 1½ ounces rum to each glass. (Reserve any extra tea for another use.) Stir to combine. Garnish each glass with mint sprig and lemon. Serve.