
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']

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.
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.
Do Ahead: Hibiscus mixture can be made 4 days ahead. Cover and keep chilled.
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