Sorrel is a tangy, sweet, spice-infused drink that is often served during celebrations and holidays in Jamaica. I don’t like sorrel, never did, even as a kid—I know, my Caribbean ancestors are weeping. I like to think I have made it up to them by concocting, and loving, this margarita. I recommend using a nice reposado tequila for this cocktail, but any will do. – Scot Louie
MAKES 4–6 SERVINGS
Ingredients
- 8 cups water
- 2 cups dried hibiscus flower
- 1 cup packed brown sugar
- 3-inch piece fresh ginger, peeled and chopped
- 10 allspice berries
- 6 whole cloves
- Juice of 1 lime
- 2 oz tequila
- 1 oz simple syrup
Directions
To make the sorrel, in a large pot over medium-high heat, combine the water, hibiscus flower, brown sugar, ginger, allspice, and cloves and bring to a boil. Let boil, stirring occasionally, for about 8–10 minutes, until the color resembles that of the hibiscus flower and the hibiscus flower softens.
Remove the mixture from the heat and allow to steep at room temperature for at least 8 hours, and overnight if you can.
Once cooled, strain through a fine mesh strainer into a pitcher fitted with a lid. Store in a refrigerator for up to 3 days.
Fill a cocktail shaker with ice. Add the lime juice tequila, 1 cup of sorrel, and the simple syrup. Shake well and pour into a glass filled with ice.
Recipe excerpted from Tastemaker: Cooking with Spice, Style & Soul
