|Dried Hibiscus flowers or||4|
|Hibiscus Tea Bags||8|
|Cabernet Sauvignon wine, peferrably Mexican||3||cups|
Use a vegetable peeler to carefully strip off the zest from the orange (the outer orange layer of skin, but not the white pith beneath it). Place zest in a medium saucepan. Juice the orange into a pitcher and set aside. To the saucepan, add the hibiscus, sugar, cinnamon sticks, and water. Bring to a simmer, then cover and remove from the heat. Allow to steep for 15 minutes. Once stepped, strain into the pitcher with a mesh strainer, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the wine, blackberries and mezcal to the pitcher. Refrigerate until well chilled. Serve over ice.
*This makes 8 servings