- 1/2 cup granulated sugar
- 1/4 cup boiling water
- 1 T dried hibiscus flowers
- 1 (750ML) bottle 100-proof rye whiskey (such as Old Forester)
- 2 Cups dry curacao
- 1 1/2 Cups fresh lemon juice
- 4 cups ice
- Lemon peel strips, for garnish
Combine sugar, boiling water, and hibiscus in a heatproof mug. Stir until sugar is dissolved; let stand until cooled. Cover and chill hibiscus syrup until ready to use.
Combine rye, dry curacao, lemon juice, and 1/2 cup hibiscus syrup in a pitcher. Add ice, and stir until ice is melted. Serve chilled; garnish with lemon peel strips.
Batched drink may be made one day ahead; keep chilled until ready to serve.