Big-Batch Rye Sours

Combine sugar, 1/4 cup boiling water, and hibiscus in a heatproof mug. Stir until sugar is dissolved; let stand until cooled. Cover and chill hibiscus syrup until ready to use.

Combine rye, dry curaçao, lemon juice, and 1/2 cup hibiscus syrup in a pitcher. Add ice, and stir until ice is melted. Serve chilled; garnish with lemon peel strips.