A Modern Twist on a Caribbean Classic

Born of the spice trade, versions of sorrel date back to the 1600s, when hibiscus flowers were first imported to the New World from West Africa and hibiscus-based beverages became a Caribbean tradition. Made with Moroccan hibiscus, Sorel is blended with Brazilian clove, Indonesian cassia, Nigerian ginger and Indonesian nutmeg. This bright red liqueur, born in Brooklyn, is a modern twist on a timeless classic.