Sorel Artisanal Liqueur

Born of the spice trade, versions of sorrel date back to the 1600s, when hibiscus flowers were first imported to the New World from West Africa and hibiscus- based beverages became a Caribbean tradition. Made with Moroccan hibiscus blended with Brazilian clove, Indonesian cassia and Nigerian ginger, this bright red liqueur from Brooklyn is a modern twist on a timeless classic. 

Across the African diaspora, there is an ancestral memory of The Red Drink. It begins in West Africa, where hibiscus, a potent botanical, was used for medicinal purposes. As the Transatlantic Trade began, these pungent flowers traveled from their homeland alongside enslaved Africans.

British naval officers would add a portion of their stipend of rum to the tea as a preservative. As the islands of the Antilles became ports of trade for spice and bodies, the beverage which came to be known as sorrel became a tradition across the Caribbean islands.

Bottled 15% abv.