Red Wedding Cocktail

steps

Make the hibiscus ice cubes:

1. In a container, combine 2 cups demerara sugar, 1½ cups dried hibiscus, ½ cup loose-leaf black tea, 1 (12 oz) bottle of ginger beer, and a small bunch of thyme and top with 6 cups hot water.
2. Stir until the sugar is dissolved.
3. Let the tea steep overnight in the refrigerator, then strain out the solids.
4. Add the liquid to silicone ice molds and freeze, for approximately 4 to 6 hours, until solid.

Make the cocktail:

1. In a rocks glass, muddle the orange peel with the Averna.
2. Add the hibiscus ice cubes, top with the bourbon, and give the cocktail a small stir.