In a shaker with ice add:

• 1.5 oz Queen Charlotte's Reserve
• 6 oz Earl Grey/Hibiscus Rose Tea
• .75 oz Lemon Juice
• .25 oz Hibiscus Tincture 
• Shake and strain into glass

Tea: 

• Combine equal parts Earl Grey tea and Hibiscus Rose Tea 
• Follow normal tea instructions 

Hibiscus Tincture:

• Combine 2 cups dried hibiscus with 2 cups Muddy River Silver Rum 
• Add 5 allspice berries 
• Let sit for 5 days, remove berries
• Let sit until desired flavors are achieved 
• Bottle