Drink of the Month

How about a yummy cocktail that’s perfect both for Spring & Cinco de Mayo?

Hibiscus-Tequila Cooler

For the Hibiscus-Lime Syrup:
1/2 cup sugar
1/2 cup water
1/3 cup dried hibiscus flowers
2 ounces juice and 1 teaspoon zest from 4 to 5 limes

For the drink:
1 lime, sliced thin
1 cup hibiscus-lime syrup
1 cup blanco tequila
2 cups tonic water, chilled

To Make Hibiscus-Lime Syrup:
In a small saucepan, bring sugar and water to a bare simmer over medium-high heat, stirring occasionally.
Remo...