Step 1

FOR THE TEA: Combine water, hibiscus flowers, orange zest and juice, lemon zest and juice, ginger, cinnamon stick, star anise, and clove in large saucepan. Bring to simmer over medium heat. Reduce heat to low and let steep until mixture is fragrant and flavors have melded, about 20 minutes.

Step 2

Strain mixture through fine-mesh strainer into large bowl; discard solids in strainer. Transfer strained mixture to serving pitcher and let cool completely, about 1 hour.

Step 3

Stir in cane syrup; taste for sweetness and add extra syrup, if desired. (Tea can be refrigerated for up to 10 days.)

Step 4

FOR THE COCKTAILS: Fill 6 collins glasses with ice. Add 6 ounces tea and 1½ ounces rum to each glass. (Reserve any extra tea for another use.) Stir to combine. Garnish each glass with mint sprig and lemon. Serve.