Instructions

Batched Cocktail:

In a small bowl, mix together the granulated sugar and warm water until the sugar dissolves completely.
In a large pitcher, combine the lime juice, cold water, and hibiscus syrup. Stir well to combine.
Add the sugar syrup to the pitcher and stir well to combine.
Pour in the El Mayor blanco and stir well to combine.
Chill the Spiked Hibiscus Limeade in the refrigerator for at least 1 hour.
When ready to serve, give the Spiked Hibiscus Limeade a good stir and serve over ice.

Hibiscus Syrup Ingredients*
1 cup dried hibiscus flowers
1 cup granulated sugar
2 cups water

Hibiscus Syrup instructions:

In a medium-sized saucepan, combine the dried hibiscus flowers, granulated sugar, and water.

Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the liquid has reduced by about half and has thickened slightly.