Elements: Sorel Hibiscus Liqueur

Photo: John Valls

October 30, 2023

Sorrel (hibiscus) has a cultural and celebratory significance among the African diaspora. The plant was used for medicinal purposes in West Africa since at least the 1600s, and was brought to the Caribbean by enslaved Africans during the transatlantic slave trade. Eventually, they turned hibiscus into a tasty beverage made with native spices like nutmeg, cinnamon, bay leaves, sugar, and other ingredients that were available on the island.

The original “red drink” continues to evolve and gain in popularity, thanks in part to Juneteenth celebrations rising from a regional festivity to become a federal holiday. Drawing from the history and flavors of the hibiscus drink, as well as his Caribbean roots, Brooklyn-based distiller Jackie Summers created Sorel, a shelf-stable liqueur that represents more than 500 years of joy and perseverance in a bottle. Since its relaunch in October 2021, with the support of spirits entrepreneur Fawn Weaver and the Uncle Nearest Venture, Sorel has earned top honors at major spirits awards. “As a modifier, Sorel is a cheat code,” Summers says, in that it has advanced capabilities as a cocktail ingredient. “It pushes flavor forward, and the taste—if not the effect—of alcohol back.”

Low in alcohol, at 15 percent, and with notes of clove, cinnamon, and ginger, Sorel is perfect for drinking all year long, alone or in a rising tide of cocktails. And due to its versatility, the liqueur is becoming increasingly popular with bartenders.

Troublemaker

At Nosh in Rochester, New York, bar manager Ben Converse loves how Sorel can stand on its own, but also act as a delicious modifier, as seen in his Troublemaker cocktail, which blends Scotch whisky with Jamaican rum and Sorel’s Caribbean character. “Sorel is probably one of the few spirits that I’ve come to love and rely on, as it’s perfect for all seasons, year-round.”

1 oz. blended Scotch whisky (Nosh uses Monkey Shoulder or Famous Grouse)
1 oz. Jamaican rum (Appleton Estate)
3/4 oz. Sorel
3/4 oz. fresh lime juice
1/2 oz. demerara syrup (1:1)

Tools: shaker, strainer, fine strainer
Glass: coupe
Garnish: nutmeg

Shake all of the ingredients with ice, then double strain into a chilled glass, and garnish with fresh-grated nutmeg.

Ben Converse, Nosh, Rochester, New York

Paradise Punch

Keyatta Mincey Parker, bartender and founder of Sips of Paradise in Atlanta, loves how Sorel sparks her creativity when she uses it in cocktails such as her Paradise Punch, mixed with an array of favorite fresh herbs. “I love Sorel,” Parker says. “It doesn’t taste the way you think it will. It’s so rich in layers of spice and flavor.”

2 oz. garden tisane
3/4 oz. Sorel
1/2 oz. fresh lemon juice
1/4 oz. simple syrup (1:1)

Tools: shaker, strainer
Glass: rocks
Garnish: edible flower or fresh herbs (mint, lemon balm, lavender, or whatever type you prefer)

Shake all of the ingredients with ice, strain into a glass filled with fresh ice, then garnish.
Garden TisaneBring 2 cups of water to a boil, then remove from heat and add 1/4 cup of fresh herbs (use any herb or combination you prefer—lemon balm, mint, shiso, lavender, basil, and lemongrass all work well). Cover the pot and let steep for 30 minutes, then strain and let cool. Keeps refrigerated for up to 1 week.

Keyatta Mincey Parker, Sips of Paradise, Atlanta

Fantastic Voyage

Atlanta-based drinks historian and bar educator Tiffanie Barriere likes Sorel because it brings color, flavor, and relatable comfort to cocktails such as her Fantastic Voyage, made with rum and lime’s juice and zest.

1 oz. Sorel
3/4 oz. white rum (Barriere uses Ten to One)
1/2 oz. fresh lime juice
1/2 oz. lime oleo-saccharum
1/2 oz. pure cane syrup
Chilled sparkling wine

Tools: shaker, strainer, fine strainer
Glass: Champagne flute or coupe
Garnish: dehydrated lime wheel (optional)

Add all of the ingredients except the sparkling wine to an ice-filled shaker and shake well to chill. Double strain into a chilled glass, top with sparkling wine, then garnish.
Lime Oleo-SaccharumWash 6 fresh limes and use a vegetable peeler or paring knife to remove the zest. Combine the zest with 1 cup of granulated sugar in a sturdy bowl or container, and mash with a muddler or wooden spoon. Cover the mixture and set aside for at least 5 hours (and up to 24), mashing occasionally with a muddler. Using a sieve, strain out the peels and press to extract as much of the oil as possible. Store the mix in the refrigerator for up to 2 weeks.

Tiffanie Barriere, Atlanta

Yolanda Evans

Yolanda Evans is a freelance writer with more than 12 years of experience covering dining, cocktails, travel, and lifestyle for publications such as Food52, Travel+Leisure, and Food & Wine. She travels the world to drink and seek out obscure booze knowledge.