Batch-Style Gin Hibiscus Cocktail

Ginger Syrup (Make Ahead):

1. In a small saucepan, combine sugar, water, and chopped ginger.
2. Bring to a gentle simmer, stirring occasionally, until the sugar dissolves (about 5-7 minutes).
3. Remove from heat and let steep for 10-15 minutes.
4. Strain out the ginger and let the syrup cool completely.

To Make the Cocktail:

1. Steep the Hibiscus: In a heatproof bowl or pot, pour 5 cups of boiling water over the dried hibiscus. Let steep for 15-20 minutes.
2. Strain and Cool: Strain out the hibiscus flowers and allow the tea to cool fully.
3. Shake with Coconut Cream: In a large jar or container with a lid, combine the cooled hibiscus tea with the coconut cream. Shake vigorously until smooth and fully blended. This step helps prevent clumps and ensures a creamy texture.
4. Build the Pitcher: In a large pitcher, combine 750 ml Empress Indigo Gin and Ginger syrup to taste (start with half and adjust based on sweetness and spice preference).
5. Stir Well: Mix thoroughly until everything is evenly combined.

To Serve:

* Pour into individual glasses over ice.

* Garnish with lime wheels, ginger slices, or edible flowers, if desired.