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Mezcal Cocktail with Hibiscus and Cilantro

['1/2 cup dried hibiscus flowers', '1/2 cup sugar', '3 cups cilantro leaves with tender stems, divided', '1/2 cup mezcal', '1/4 cup fresh lime juice', 'Cilantro flowers or sprigs (for serving)']

Bring 3 cups water to a simmer in a medium saucepan. Remove from heat and add hibiscus; let steep 10 minutes. Strain hibiscus tea into a medium bowl; let cool.
Bring 1 cup water to a simmer in a small saucepan. Add sugar and cook, stirring, until dissolved. Remove from heat; add 2 cups cilantro. Let steep 20 minutes. Strain syrup into a small bowl; let cool.
To make cocktail, muddle remaining 1 cup cilantro in a large pitcher. Add mezcal, lime juice, hibiscus tea, and 1¼ cups cilantro syrup and stir to combine. Taste and add more syrup if desired, keeping in mind that the flavor will be diluted once you add ice.
Divide cocktail among ice-filled glasses. Garnish with cilantro flowers.

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