Give your cocktail a fancy rim: Grind dried hibiscus leaves into a powder, mix it with a little salt and sugar, and rim each glass before serving. It will add a little taste of floral, bitter salty sweetness to each sip.
1. In a small pan over low heat, bring the tea bags, honey, and 2 cups water to a boil. Turn off the heat and steep, 3 to 5 minutes. Remove the tea bags and cool.
2. Slice 2 of the lemons into half-moons. Squeeze the remaining 2 lemons to yield ⅓ cup juice.
3. In a large pitcher, mix the tea, lemon juice, vodka, and lemon slices.
4. Serve over ice.
Originally featured in A Veggie-Centric Paella Party Menu