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Dried hibiscus steeped with spice: tart, scarlet, and rooted in Caribbean sorrel.
The Caribbean and West Africa, by way of Brooklyn
Hibiscus drinks travel under many names, sorrel in the Caribbean, bissap in West Africa, agua de jamaica in Mexico, and the liqueur grew out of that tradition. Jackie Summers's Sorel, first released in 2012, is the bottle that defined it in the US.
Dried hibiscus calyces steep with spices such as clove, ginger, cassia, and nutmeg, and the infusion is then sweetened and fortified.
Sharp cranberry tartness over baking spice, with a deep red that carries into anything it touches.
Did you know
Sorel's creator was among the first Black distillery owners in the United States after Prohibition, and the brand returned in 2021 after roughly a decade off the shelf.
Also known as: hibiscus liqueur, sorel hibiscus liqueur