Reina Punch

This comes from a fun cocktail book called Batch Cocktails, which are recipes that make more than 1-2 drinks and can be scaled up for a pre-mixed cocktail at a party. Ever since we redid our outdoor eating and cooking area, we have enjoyed having the occasional bar menu, and this cocktail was featured at a recent party to thank ICU workers for their service during the pandemic and beyond. 2 1/2 cups chilled blanco tequila 1 1/4 cups Pinot Noir 1 1/4 cups chilled hibiscus–bell pepper syrup (recipe follows) 2/3 cup water 1 1/4 cups fresh lime juice To Serve 8 lime wheels 13 rosemary sprigs (optional) Hibiscus-Bell Pepper Syrup 1 red bell pepper, stemmed and seeded 1 cup sugar 1 hibiscus tea bag (such as Traditional Medicinals) 1 cup boiling water For the Hibiscus-Bell Pepper Syrup Using a very sharp knife, slice red parts of bell pepper into the thinnest strips you can manage. Place in a heat-safe bowl along with sugar and use a muddler to bruise slightly. Let macerate for 20 minutes, stirring occasionally. When time is almost up, steep tea bag in boiling water for 3 minutes, then discard tea bag and pour hot tea over bell pepper mixture. Stir to incorporate sugar. Strain through a fine-mesh strainer into a resealable container and let cool. Refrigerate until chilled or for up to 2 days. For Reina Punch At least 2 hours and up to 12 hours before serving, make the batch. Pour chilled tequila, Pinot Noir, chilled hibiscus–bell pepper syrup, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate. Up to 2 hours before serving, prepare lime juice and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately. To serve, stir mixture well and add lime wheels to pitcher. Pour into ice-filled rocks glasses and garnish each glass with a rosemary sprig.