As you know, it’s my favorite time of year especially for food and drinks. Truth be told growing up I was never a lover of sorrel drinks. Sorrel is typically considered a Caribbean Christmas dink. I used to think it tasted like medicine….guess with the added spices and all that jazz. Now, I can’t see sorrel drinks and leave them be; I must have. Also due to the fact that you can only purchase sorrel around this time of year, I kill it. I’m sure every Caribbean person knows Pinehill, they make boxed beverages. Well…. they answered my prayers and made sorrel juice y’all. That’s life in a box!
So since ‘Tis the season, I decided to share my favorite Caribbean sorrel cocktails. All recipes were taken from the book ” Calypso Coolers ” by Arlen Gargagliano. If you do try these simple recipes please share on Instgram and tag me also.
Happy Holidays and Happy Sipping !
- Sorrel Martini
1 1/2 cups dried sorrel blossoms, found in Caribbean or Latin markets
4 ounces vodka
1 ounce Cointreau or triple sec
1 cup ice cubes
2 strips lemon rind, for garnish
Combine all ingredients, except for the lemon rinds, in a shaker.
Shake vigorously, strain into two chilled martini glasses, and garnish.
- Sorrel Champagne Cocktail
Serves 8 to 12
32 ounces water
1 cup dried sorrel
1 tablespoon grated fresh ginger
2 cinnamon sticks
3 whole cloves
1/2 cup superfine sugar, or to taste
1 bottle Prosecco, or other sparkling wine, half moon orange slices, for garnish.
Bring water to a boil in a large pot. Add the sorrel, ginger, cinnamon sticks, and cloves, and stir. Turn off the heat, cover, and steep for 4 hours or until cooled to room temperature; refrigerate overnight. Strain, sweeten with sugar to taste, and chill well for up to one week. Just before serving, combine sorrel mixture in equal parts with the sparkling wine. Serve in champagne glasses, garnished with orange slices.