Sorel Hibiscus Liqueur

‘Sorrel’ as a folk recipe has existed for centuries, owing its origin to the transplantation of African Hibiscus to the Caribbean. A cultural blend born of traumatic diaspora, enslaved people in the Caribbean combined the transplanted Hibiscus with native spices of the islands to create the beverage. Jack From Brooklyn, as he identifies both himself and his company, has reconnected with this tradition with Sorel Liqueur, using Moroccan hibiscus alongside ginger, cloves, and cassia bark to craft his modern homage. This liqueur is wonderfully versatile and can be applied with everything from stirred whiskey drinks to crushed ice tiki cocktails.