Hibiscus flowers, curaçao, and lemon juice bring bright and refreshing floral notes to this rye-based cocktail.
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.
Batched drink may be made one day ahead; keep chilled until ready to serve.
Also used triple sec instead of Curacao