The Sorrel Daiquiri is a candy, tart, and floral cocktail made with white rum, contemporary lime juice, and a easy syrup infused with sorrel and warming spices. This festive cocktail is shaken and served up, in a coupe glass and garnished with a dried sorrel flower. 

A riff on a basic Daiquiri, this cocktail swaps the white granulated sugar or easy syrup usually utilized in a Daiquiri with a sorrel-infused syrup. This recipe makes use of a 2:1:1 ratio of rum to sweetener to acid, a bit extra sweetness than is historically utilized in a Daiquiri because the sorrel syrup has further tartness. 

Hibiscus is a crimson flowering plant whose blooms have a tart and tangy taste akin to cranberries or inexperienced apples. Sorrel is deeply related to the Caribbean as a celebratory, ruby-red drink created from hibiscus flowers that was dropped at the Caribbean from West Africa by way of the transatlantic slave commerce. Sorrel is called “crimson drink” and it symbolizes resilience and neighborhood, and is usually loved on holidays.

Why the Sorrel Daiquiri works

The tropical fruit notes in Ten To One’s White Rum are an ideal match for the home made sorrel syrup. Dried hibiscus flowers have a tart, flippantly tannic taste profile that blends seamlessly with the aromatics used within the syrup: contemporary ginger, cinnamon, and allspice. Sorrel is usually paired with warming spices. 

Contemporary lime provides further citrus taste to this drink, reducing by any further sweetness and yielding an eminently refreshing cocktail.

This recipe was developed by Ten to One; the textual content was written by Lucy Simon.