Mango-Hibiscus Cooler

Bring 1 cup water, sugar, and salt to a boil in a small saucepan over medium-high. Boil, stirring often, until sugar is dissolved, 1 to 2 minutes. Remove from heat. Add tea bags, and let steep 8 minutes. Remove and discard tea bags. Use immediately, or cover and chill up to 1 week.

Stir together mango nectar, hibiscus syrup, lime juice, and chopped mango. Cover and chill at least 30 minutes or up to 24 hours.

Rim 8- to 10-ounce glasses with lime juice and chile-lime seasoning. Fill glasses halfway with crushed ice. Add about 4 ounces cooler to each glass. Top each serving with 1/4 cup mineral water for a mocktail, 1/4 cup (2 ounces) Cava for a spritz, or 2 tablespoons (1 ounce) tequila and 1 tablespoon (1/2 ounce) Ancho Reyes ancho chile liqueur for a cocktail. Garnish with lime wedges, if desired.