Hibiscus Tea Cobbler

• 1 tspgrenadine
• 1wheel of lemon, sliced in two
• 1 ozcuraçao
• 1 ozcognac
• 1 1/2 ozhibiscus tea

Preparation

1. 1.

   In a Collins glass, combine the grenadine and lemon wheel and muddle until the oils from the citrus are released into the syrup. Add the curaçao, cognac, and hibiscus tea, then fill with crushed ice. Stir until the cocktail starts to dilute, then add more ice and garnish.

2. 2.

   Hibiscus TeaPour 4 1/4 cups of boiling water over 3 1/2 oz. of dried hibiscus flowers, steep for 10 minutes, strain through cheese cloth and bottle.