The other day I posted a sorrel syrup recipe inspired by a sorrel drink that my Nan makes. Now I’m gonna share the most obvious way to use it. In a cocktail of course! Sorrel/hibiscus based drinks are pretty common and served all over the Caribbean. If you’ve never had it then you’re missing out. The combination of the hibiscus flower paired with Jamaican white rum balances to create a delectable cocktail.
This recipe is simple yet tastes so good. It’s a quick, soothing drink that’s great for all occasions ranging from sweltering hot summer barbecues to fancy New Year’s parties. The seasonal spices compliment the subtle floral, citrus notes of the hibiscus flower, to make a drink that’s truly perfect for all year round. This would make a great addition to any Christmas menu.
The rum in this drink is totally optional. I mostly make it without and oftentimes prefer to do so but for this recipe I used Wray and Nephew White Overproof Rum. This rum just happens to be the most popular in Jamaican but any brand of rum will work. Using a dark rum would actually compliment the spices in the drink very well. If that’s all you have on hand, you can use it as a delicious substitute.
Finish this drink by rimming the glass with brown sugar and adding a sprig of rosemary.
Sorrel Rum Cocktail
A fragrant, floral cocktail that's perfect for all occasions.
- 4 Tbsp Sorrel syrup, (see notes for my recipe)
- 2 Cup (480 ml) Sparkling water
- ½ Lime, juiced
- 4 Tbsp White rum (optional)
- 1 Tsp Real vanilla extract (optional but recommended)
- Ice to serve
Divide all of the ingredients between 2 tumblers.
Serve and enjoy!