First make the hibiscus concentrate.

In a large pot, combine the hibiscus with 3 cups of water, ginger, cinnamons sticks and cloves.

Bring to a high boil and cook for 15 minutes.

Add sugar when the hibiscus concentrate is still warm so that it will easily melt and stir to combine.

Turn off the heat and let the hibiscus tea steep and concentrate in flavor for another 15 minutes or more. The longer you let it steep, the stronger the hibiscus flavor will be.

Strain the tea and your Hibiscus Concentrate is ready.

To make the cocktail, start with about 6 ice cubes in a large pitcher.

Add the hibiscus concentrate.

Add orange liqueur, rum and pineapple juice. Shake well or stir well.

Add club soda and stir to combine.

Pour into individual highball glasses over ice.

Garnish with freshly crushed pink peppercorns and slices of lime.

Garnish with a cinnamon stick for use as a stirrer, if desired.