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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.

Spring Recipes

  • The J’ackquiri

    •  .75 oz Sorel 
    • 1.5 oz Ten to One White Rum 
    • .5 oz Clairin Communal Rum 
    • .5 oz Demerara 
    • .75 oz Lime 

    Shake, double strain into coupe glass and garnish with an edible orchid.

  • Devil’s Margarita

    • .5 oz Sorel
    • 1.5 oz Blanco Tequila
    • 1 oz Fresh Lime Juice
    • .75 oz Simple Syrup

    Add the tequila, lime juice and simple syrup to a cocktail shaker with ice and shake until well-chilled. Strain into a cocktail glass. Float the Sorel on top by slowly pouring it over the back of a bar spoon so it pools on the surface of the drink. Garnish: Lime Wheel

  • Steel Hibiscus

    • .75 oz Sorel 
    • 1 oz Ransom Old Tom Gin 
    • .75 oz Lime Juice 
    • .5 oz Passion Fruit Syrup 

    Shake, strain, serve. Garnish with a lime twist
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