COCKTAILS

Ingredients

• 1 oz Sorel
• 1 oz McQueen and the Violet Fog Ultraviolet gin
• 1/2 oz lemon juice
• 1 barspoon pure cane sugar syrup
• Club soda

Preparation

Shake everything except the soda with ice. Fill a Collins glass with ice and soda halfway, then top with the shaken drink. Add a straw if you like.

Glass: Collins glass

Garnish: Lemon and orange half-moons and a cherry

Ingredients

• 1½ oz Tito's Vodka
• ½ oz Sorel
• 1 oz grapefruit juice
• ½ oz orgeat

Preparation

Mix all ingredients in a cocktail shaker filled with ice and shake well. Pour over fresh ice into a Collins glass.

Glass: Collins glass

Garnish: Grapefruit peel

Ingredients

• 2 oz rye whisky
• 1 oz Sorel
• 3 shakes Angostura Aromatic Bitters

Preparation

Shake vigorously in a cocktail shaker with ice.

Garnish: Luxardo maraschino cherry

Ingredients

• 2 oz aged rum
• 1 oz Sorel
• 3/4 oz passion fruit juice
• 1/2 oz fresh lime juice
• 3–4 dashes Angostura bitters

Preparation

Shake and strain.

Garnish: Edible flowers and an orange twist

Ingredients

• 2 oz bourbon
• ¾ oz Sorel
• ¾ oz lemon juice
• ¼ oz maple syrup
• 3 to 4 blackberries

Preparation

Muddle the blackberries into the maple syrup and Sorel. Add the lemon juice and bourbon, then shake with ice. Double-strain over a few 1-inch cubes.

Garnish: Blackberries and a lemon wheel

Ingredients

• 1½ oz Osocalis Rare Alambic Brandy
• ¾ oz Sorel
• ½ oz garam masala syrup
• ½ oz fresh lemon juice

Preparation

Add all ingredients to a cocktail tin. Shake vigorously for 10 seconds. Strain over ice in an Old Fashioned glass.

Garam masala syrup: Bring 1½ cups water to a boil. Add 1½ cups sugar and 2 tbsp garam masala. Remove from heat, cover, and steep for 30 minutes. Strain through cheesecloth. Refrigerate for up to 3 weeks.

Glass: Old Fashioned glass

Garnish: Expressed lemon twist

Ingredients

• 1 1/2 oz bourbon (recommended: Wild Turkey 101)
• 1 1/2 oz unsweetened chilled black tea
• 1/4 oz Sorel
• 1/4 oz simple syrup
• 2 lemon wedges
• 4 mint leaves

Preparation

Prechill a Collins or highball glass in the freezer. Muddle the lemon wedges with the simple syrup in a shaker to release the juice and oils. Add the mint and press gently to bruise it without breaking the leaves. Add the bourbon, Sorel, and tea with a handful of ice and shake vigorously for about 15 seconds. Double-strain into the glass over fresh ice.

Glass: Highball glass

Garnish: Fresh mint sprig, slapped to release its oils

Ingredients

• 1 oz Sorel liqueur
• 1 oz vodka
• 1 oz coconut water
• 1 oz pomegranate juice
• Club soda, to top

Preparation

Shake the first four ingredients with ice. Pour over fresh ice into a highball glass and top with club soda.

Glass: Highball glass

Garnish: Mint sprig and lime wedge

Ingredients

• 2 oz Tanqueray Gin
• ½ oz St-Germain
• ½ oz Sorel Hibiscus Liqueur
• ½ oz Earl Grey simple syrup
• ½ oz fresh lime juice
• ½ oz watermelon puree
• ½ oz tonic

Ingredients

• 2 oz Sorel
• 1 oz fresh lime juice
• 2 dashes orange bitters
• Blood orange sparkling water, to top

Preparation

Shake the first three ingredients with ice and strain over fresh cubed ice into a short glass. Top with the sparkling water.

Glass: Short glass

Garnish: Lemon peel

Ingredients

• 2 oz Skrewball Peanut Butter Whiskey
• 1 oz fresh lemon juice
• 3/4 oz simple syrup
• 1 large egg white
• 1/2 oz Sorel

Preparation

Shake the whiskey, lemon juice, simple syrup, and egg white without ice until foamy, about 10 seconds. Add ice and shake until chilled, about 10 seconds more. Strain into a cocktail glass and top with the Sorel.

Glass: Cocktail glass

Ingredients

• 1 cup Sorel
• 1 bottle red wine
• 1/2 cup dark rum (a Jamaican rum such as Appleton)
• 1 1/2 cups pomegranate juice
• 1/4 cup pomegranate seeds
• 2 cinnamon sticks
• 1 star anise
• 1 plum, sliced
• 1/2 orange, sliced

Preparation

Combine everything in a large pitcher and chill until serving so the spices and fruit can marry. Serve cold or on ice.

Ingredients

• 2 1/2 oz Sorel
• 1 oz chilled mint tea
• 1 oz peach syrup
• 1/2 oz fresh lemon juice
• 1 peach slice
• 2 mint sprigs
• Splash of club soda

Preparation

Stir everything except the club soda in a large glass with cubed ice. Strain over fresh cubed ice, top with a splash of club soda, and stir gently once or twice.

Peach syrup: Peel and cube two overripe peaches and stir them in a saucepan over low heat for about 5 minutes. Add ½ cup sugar and 1 cup water and stir until the sugar dissolves. Strain and cool.

Garnish: Peach slice and mint sprigs

Ingredients

• 1 cup masala chai tea
• 1 shot rye
• ½ shot Sorel
• ¼ tsp ground cinnamon
• 4 to 5 fresh blackberries
• ⅓ fresh clementine, segmented
• Ginger ale

Ingredients

• 1 oz blanco tequila
• 1/2 oz Sorel
• 1/4 oz lime juice
• Pinch of salt
• 4–5 oz cherry cola

Garnish: Salt rim and a cherry

Ingredients

• 2 oz Sorel
• 3/4 oz Bayab Rose Gin
• 1 oz Plum Ripple Tea by Sis Got Tea
• 3/4 oz lime juice
• 4 oz coconut water

Preparation

Shake with ice until cold and fine-strain over ice into your favorite glass.

Garnish: Lime wheel, blackberry, or both

Ingredients

• 3 1/2 oz Sorel
• 1 oz grapefruit juice
• 1 oz cranberry juice
• 1/4 oz simple syrup (adjust to the sweetness of your sparkling wine)
• 4 oz sparkling wine

Preparation

Add everything except the sparkling wine to a wine glass with ice (or shake it). Top with sparkling wine and stir.

Glass: Wine glass

Garnish: Rosemary and sugared cranberries

Ingredients

• 2 oz Tanqueray Malacca Gin
• ½ oz Sorel
• ½ oz Carpano Antica Formula sweet vermouth
• ½ oz Campari

Ingredients

• 1½ oz bourbon
• ¼ to ½ oz Sorel
• ½ oz Pierre Ferrand Dry Curaçao
• 1½ oz Jumex Strawberry Nectar
• 1½ oz Simply Lemonade
• 1½ oz Q Ginger Beer

Preparation

Combine the bourbon, dry curaçao, strawberry nectar, and lemonade in a shaker tin with ice. Shake with unbridled enthusiasm. Strain into a Collins glass packed with ice and top with ginger beer.

Glass: Collins glass

Garnish: Mint sprig

Ingredients

• 1 1/2 oz Sorel
• 1/2 oz Wray & Nephew
• 1/2 oz grapefruit juice
• 1 barspoon simple syrup
• Cava, to top

Preparation

Shake and strain into a coupe. Top with cava.

Glass: Coupe

Ingredients

• 3 Luxardo cherries
• 1 mint sprig
• ½ oz lime juice
• 1 oz absinthe
• 1 oz Sorel Hibiscus Liqueur
• 1 oz Cocchi Americano Rosa
• 1 oz pisco

Ingredients

• 2 oz Sorel
• 3/4 oz lime juice
• 1/2 oz orange curaçao
• 1/2 oz Clément Créole Shrubb
• 1/2 oz coconut simple syrup

Preparation

Shake with ice and strain into a coupe or your favorite glass.

Low-ABV version: 2 oz Sorel, 1 oz coconut simple syrup, 1 oz lime juice, and ¼ oz orange juice, shaken the same way.

Coconut simple syrup: Mix coconut milk and cane sugar 2:1 until the sugar fully dissolves.

Glass: Coupe

Garnish: Edible pansy or another edible flower

Ingredients

• 1½ oz Sorel
• 1½ oz bourbon
• 3 dashes orange bitters
• 3 dashes Angostura bitters

Preparation

Add all ingredients to a mixing glass with ice. Stir gently for 20 seconds and strain into a cocktail glass.

Glass: Cocktail glass

Garnish: Expressed orange peel

Ingredients

• 2 oz aged rum
• ¾ oz Sorel
• ¾ oz fresh lemon juice
• ¾ oz passion fruit syrup

Preparation

Shake and serve over crushed ice, floating the Sorel on top.

Garnish: Orange slice and cherry

Ingredients

• 1 oz Sorel
• 3/4 oz white rum
• 1/2 oz fresh lime juice
• 1/2 oz lime oleo-saccharum
• 1/2 oz pure cane syrup
• Chilled sparkling wine, to top

Preparation

Shake everything except the sparkling wine with ice. Double-strain into a chilled glass and top with sparkling wine.

Lime oleo-saccharum: Remove the zest from 6 washed limes and mash it with 1 cup sugar. Cover and set aside for 5 to 24 hours, mashing occasionally. Strain out the peels, pressing to extract the oil. Refrigerate for up to 2 weeks.

Ingredients

• 2 oz Woodford Reserve Double Oaked bourbon
• ¼ oz Sorel liqueur
• ¼ oz Calimyrna fig syrup
• 4 dashes Woodford Reserve Bourbon Barrel Aged Sassafras & Sorghum bitters

Preparation

Add the bourbon, Sorel, fig syrup, and bitters to a mixing glass with ice. Stir until well chilled. Double-strain into a stemmed Old Fashioned glass over one large spherical ice cube.

Calimyrna fig syrup: Bring 1 cup sugar and 1 cup water to a boil. Add ½ cup dried, diced Calimyrna figs and simmer for 5 minutes. Cool and strain.

Bruleed fig: Soak Calimyrna and black mission figs in Woodford Reserve Distiller's Select bourbon for 10 to 14 hours. Halve, coat the cut sides with demerara sugar, and brulee with a torch.

Glass: Stemmed Old Fashioned glass

Garnish: Bruleed fig

Ingredients

• 1 3/4 oz vodka
• 1 oz vermouth blanc
• 1/4 oz Sorel

Preparation

Stir with ice in a mixing glass for 30 seconds or until very cold. Strain into a chilled martini glass.

Glass: Martini glass

Garnish: Edible flower

Ingredients

• 1 oz bourbon
• 1 oz light rum, such as Equiano
• 1 oz fresh lemon juice
• ¾ oz agave syrup
• ½ oz Sorel
• Pinch of coarse sea salt

Preparation

Combine all ingredients in a cocktail shaker with ice.
Shake hard for 8 to 10 seconds.
Strain over fresh ice.

Agave syrup: Mix equal parts agave nectar and water. Simple syrup or honey syrup may be substituted.

Garnish: Lemon wheel

Ingredients

• 1 1/2 oz tequila
• 3/4 oz Sorel
• 3/4 oz fresh lime juice
• 1/2 oz agave syrup

Preparation

Add the tequila, Sorel, lime juice, and agave syrup to a cocktail shaker filled with ice and shake until well chilled. Strain into a rocks glass over fresh ice. Salt rim optional.

Glass: Rocks glass

Garnish: Lime

Ingredients

• 1 oz Sorel
• 1 1/2 oz blended aged rum, preferably Appleton Estate Reserve Blend
• 1/3 oz rich demerara syrup (2:1 sugar to water)
• 1/2 oz lime juice
• 2 oz Champagne, to top

Preparation

Individual serving shown. For a 12-serving punch, combine 12 oz Sorel, 18 oz rum, 4 oz rich demerara syrup, and 6 oz lime juice and chill for two hours. Twenty minutes before serving, pour into a punch bowl filled with cracked ice, top with 24 oz chilled Champagne, and stir gently. Garnish the bowl with preserved wild hibiscus flowers resting on lime wheels, and mint sprigs. Ladle into cups to serve.

Glass: Punch cup

Garnish: Hibiscus flowers in syrup, lime wheels, and mint sprigs

Ingredients

• 1½ oz bourbon
• ½ oz Sorel
• 3 oz organic apple juice
• 2 oz Q Ginger Beer

Ingredients

• 1.25 liters bourbon
• 0.25 liter Cherry Heering Liqueur
• 0.3 liter Sorel
• 0.25 liter Carpano Antica
• 11 eye droppers fig and walnut bitters
• 11 eye droppers spiced cherry or cherry bitters

Preparation

Age in a 2-liter barrel formerly used for a rum-based Navy Grog. The source batch was filled November 11, 2021, and dumped April 15, 2022. The recipe notes that the Cherry Heering may be omitted and replaced with additional Sorel.

Ingredients

• 2 oz Mount Gay Black Barrel rum
• 3/4 oz fresh lemon juice
• 1/2 oz Sorel
• 1/4 oz clove simple syrup

Ingredients

• ½ oz Sorel
• 1½ oz rye whiskey
• ¼ oz Ancho Reyes Chili Liqueur
• 1 dash Crude Bitters Orange and Fig Bitters

Preparation

Stir with ice in a mixing glass and strain into a chilled coupe.

Glass: Coupe

Garnish: Expressed orange peel

Ingredients

• 1½ oz bourbon
• ¾ oz Sorel
• 1 oz pineapple juice
• ½ oz lime juice
• 1 oz coconut water

Preparation

Combine the ingredients and shake. Strain over crushed ice into a highball or tropical drink glass.

Glass: Highball or tropical drink glass

Garnish: Pineapple wedge and lime wheel

Ingredients

• ¾ oz Woodford Rye
• ¾ oz Slane Irish Whiskey
• ¼ oz Pierre Ferrand Dry Curaçao
• ¼ oz Sorel liqueur
• ¼ oz orgeat syrup
• 3 dashes Dutch's Colonial Bitters
• ½ oz BenRiach Curiositas, for rinsing the glass

Preparation

Stir all ingredients except the BenRiach over ice. Rinse a martini glass or coupe with the BenRiach. Pour the chilled cocktail into the rinsed glass.

Glass: Martini glass or coupe

Garnish: Orange peel

Ingredients

• 1 1/2 oz Ford’s Gin
• 1 oz Sorel
• 3/4 oz Campari
• 3/4 oz Aperol
• 1/2 oz Lustau East India Sherry

Preparation

Build over ice in a rocks glass.

Glass: Rocks glass

Garnish: Grapefruit twist

Ingredients

• 2 oz Sorel
• 1/2 oz gin
• 1/2 oz vodka
• 1/2 oz white rum
• 1/2 oz lemon juice
• 1/2 oz lime juice
• 2 oz Pepsi or your favorite cola

Preparation

Shake everything except the cola with ice for 10 seconds. Pour over fresh ice and top with cola.

Garnish: Straw and a thin lemon wheel

Ingredients

• 1 1/2 oz Koval Barreled Gin
• 3/4 oz Sorel
• 3/4 oz Punt e Mes vermouth
• 1/4 oz Luxardo Maraschino
• 3–4 dashes Hella Apple Bottom Bitters

Ingredients

• 1 1/2 oz Mount Gay Eclipse rum
• 1/2 oz Sorel
• 1/2 oz guava purée
• 1/2 oz lime juice

Preparation

Shake briefly with cubed ice and strain into an ice-filled rocks glass.

Glass: Rocks glass

Garnish: Salted plantain chip

Ingredients

• 1 oz Sorel
• ¾ oz bourbon
• ½ oz dry vermouth
• Squeeze of lemon wedge or ¼ oz lemon juice
• 2½ oz soda water

Preparation

Build in a highball glass, add ice, and garnish.

Glass: Highball glass

Garnish: Lemon wedge

Ingredients

• 1 oz Sorel
• 2 oz rum
• ¾ oz fresh lime juice

Preparation

Place all ingredients in a shaker with ice. Shake and strain over ice into a Collins glass.

Glass: Collins glass

Garnish: Lime wheel

Ingredients

• 4 oz Sorel
• 2½ oz bourbon
• 2 oz simple syrup
• 2 oz fresh orange juice (1 orange)
• 1 cinnamon stick
• 8 blackberries
• 8 raspberries
• 1 rosemary sprig
• ½ orange, cut into quarter slices
• ¾ bottle red wine (Garnacha, Malbec, or Tempranillo)

Preparation

In a large pitcher or 64 oz mason jar, add the bourbon, Sorel, and simple syrup. Add the orange juice, orange quarter slices, cinnamon stick, blackberries, raspberries, and rosemary. Pour in the red wine and stir. Cover and refrigerate for 3 days.

To serve, add ice to the pitcher, stir, and serve in wine glasses with ice.

Glass: Wine glass

Ingredients

• 7 oz Sorel
• 2 oz simple syrup
• 1 1/2 oz Cointreau
• 1 full navel orange peel
• 6–8 seedless green grapes
• 5 strawberries, halved
• 8 raspberries
• 3/4 bottle white wine (unoaked Chardonnay, Sauvignon Blanc, or Pinot Grigio)

Preparation

In a large pitcher, add the Sorel, Cointreau, and simple syrup. With a Y-peeler, peel a navel orange from top to base in one long, thin strip without the white pith, and roll it into a rose. Add the orange peel, grapes, strawberries, and raspberries. Cover and refrigerate for 3 days.

To serve, fill the pitcher halfway with ice, add the white wine, stir with a bar spoon, and serve in wine glasses with ice.

Simple syrup: Bring 2 cups water to a light boil, stir in 2 cups white sugar until dissolved, then remove from heat and cool. Refrigerate in a lidded jar for up to 2 weeks.

Glass: Wine glass

Garnish: Orange peel rose

Ingredients

• 1 shot espresso
• 1 shot Sorel
• 3 drops Fee Brothers Aztec Chocolate Bitters

Ingredients

• 1½ oz Due North Rum
• ¾ oz Sorel
• ¾ oz fresh lime juice
• ¾ oz almond blossom syrup

Preparation

Fill a shaker with ice, add all ingredients, and shake. Strain over fresh ice.

Garnish: Mint and lime wheel

Ingredients

• 4 oz chilled Champagne
• ¼ oz Sorel
• 1 sugar cube
• Dash aromatic bitters

Ingredients

• 1½ oz bourbon
• ½ oz Sorel
• ½ oz amaro, such as Averna or Zucca
• 1 tbsp fig jam
• ¾ oz lemon juice
• 2 dashes absinthe

Preparation

Combine the ingredients in a shaker. Shake well with ice and strain into a coupe.

Glass: Coupe

Garnish: Dusting of nutmeg or cinnamon

Ingredients

• 1 oz rye whiskey
• ½ oz Sorel
• ½ oz Ramazzotti Amaro

Preparation

Stir in a cocktail shaker full of ice and strain into a coupe or cocktail glass.

Glass: Coupe or cocktail glass

Garnish: Two orange slices

Ingredients

• 1 oz Cazadores Reposado Tequila
• 1 oz Sorel
• ½ oz Combier Orange Liqueur
• ½ oz house-made vanilla syrup
• ¼ oz fresh lemon juice

Preparation

Add all ingredients to a tin and shake with ice. Double-strain into a coupe.

Glass: Coupe

Garnish: Flamed orange disk

Ingredients

• 1 1/2 oz Hawk’s Private Batch La Luna Mezcal
• 3/4 oz Sorel
• 3/4 oz lime juice
• 3/4 oz simple syrup (1:1)
• 3 oz Uncle Waithley’s Ginger Beer, to top

Garnish: Dehydrated lime or candied hibiscus

Ingredients

• 2 oz garden tisane
• ¾ oz Sorel
• ½ oz fresh lemon juice
• ¼ oz simple syrup

Preparation

Combine ingredients in a shaker tin with fresh ice. Shake hard and strain into a glass over fresh ice.

Garnish: Fresh herbs from the garden

Ingredients

• 1 oz Ron Zacapa 23
• 3/4 oz Martini & Rossi Ambrato
• 1/2 oz Sorel
• 1/2 oz Pierre Ferrand 1840 infused with coffee bean
• 1/2 oz Amaro CioCiaro
• 2 dashes Angostura bitters

Garnish: Lemon and orange oils (discarded) and a dehydrated orange wheel

Ingredients

• 2 oz Santa Teresa 1796 Rum
• ½ tsp activated charcoal
• 1 oz calamansi juice
• 1 oz orange juice
• ½ oz honey
• ½ oz ginger juice
• 1 oz arrack
• 2 oz Sorel Liqueur

Preparation

Add activated charcoal to a shaker. Add the remaining ingredients except the Sorel. Shake with three large ice cubes, then strain over crushed ice into a skull vessel or rocks glass. Pack a lit votive candle into the crushed ice and pour the Sorel around the candle.

Glass: Skull vessel or rocks glass

Garnish: Orchids

Ingredients

• 1 1/2 oz rye
• 1/2 oz Sorel
• 1/4 oz coriander syrup
• 2 dashes Angostura bitters

Preparation

Build in a rocks glass and stir for 5–6 seconds on the rocks.

Coriander syrup (adapted from Liquid Intelligence): Blend 25 g whole coriander seeds with 220 g water just until the seeds are broken; do not overblend. Transfer to a saucepan, add 200 g sugar and 2 g kosher salt, and heat over medium until it starts to simmer. Turn off the heat, stir in 2 g crushed red pepper, and infuse for 5 minutes. Strain through a fine-mesh strainer, re-straining if solids remain. Label, date, and refrigerate.

Glass: Rocks glass

Garnish: Expressed orange peel

Ingredients

• ½ oz Sorel
• ½ oz Campari
• 1 oz Lustau Vermut Rosé
• 1½ oz Dorothy Parker Gin

Garnish: Grapefruit twist

Ingredients

• 1 1/2 oz Bacardi Ocho
• 1 oz Sorel
• 1/2 oz lime juice
• Several dashes Fee Brothers Fee Foam

Ingredients

• 1½ oz bourbon
• ½ oz Sorel
• ¼ oz ginger citrus juice
• Garden sparkling water, to top

Ingredients

• 1 oz Appleton rum
• 1 1/2 oz pineapple juice
• 3/4 oz Aperol
• 1/2 oz Sorel
• 1/2 oz lime juice
• 1/2 oz agave syrup

Preparation

Add everything to a cocktail shaker, fill with ice, and shake passionately. Strain over ice into a rocks glass.

Glass: Rocks glass

Garnish: Thyme and a lemon slice

Ingredients

• 1¾ oz bourbon
• ¾ oz Sorel
• ¼ oz simple syrup, optional
• ¾ oz lemon juice
• Egg white, optional

Preparation

Combine in a shaker and shake with ice. Strain into a coupe, or into a lowball glass over ice.

Glass: Coupe or lowball glass

Ingredients

• 1½ oz Sailor Jerry Spiced Rum
• ¾ oz Sorel Artisanal Hibiscus Liqueur
• ½ oz lime juice
• ½ oz demerara syrup
• ¼ oz St. Elizabeth Allspice Dram
• 3 dashes Bittermens 'Elemakule Tiki' Bitters

Preparation

Shake and strain into a chilled coupe.

Glass: Coupe

Garnish: Dried hibiscus petals

Ingredients

• 1 oz Sorel
• 1 oz La Diablada Pisco
• 1 oz Cocchi Americano Rosa
• 1/2 oz lime juice
• 2 cherries, muddled

Preparation

Shake briefly with three cubes of ice and strain into a zombie glass (a tall, thin 13 oz Collins-style glass). Top with more pebble ice.

Glass: Zombie glass

Garnish: Cherry, mint sprig, and absinthe spritz

Ingredients

• 1/2 oz Sorel
• 1/2 oz Brovo Jammy Vermouth
• 1/2 oz Select Aperitivo
• 1 1/2 oz Charles Heidsieck Réserve Rosé Champagne

Preparation

Stir the Sorel, vermouth, and aperitivo with ice until cold. Strain over a large cube in a double old fashioned glass and top with the Champagne.

Glass: Double old fashioned glass

Garnish: Dehydrated dragon fruit wheel and a hibiscus flower candied in rose syrup

Ingredients

• 1 1/2 oz white rum
• 1/2 oz Sorel
• 1/2 oz fresh lime juice
• 1/2 oz hibiscus syrup
• Maine Root Ginger Brew, to top

Preparation

Rim a rocks glass with hibiscus smoked sea salt. Shake everything except the ginger brew with ice, strain over ice into the glass, and top with ginger brew.

Hibiscus syrup: Mix equal parts white sugar and boiling water by weight with 2 tablespoons malic acid and 8 g dried hibiscus flowers. Once the sugar dissolves and the syrup is dark red, strain out the flowers. Refrigerate for up to two weeks.

Hibiscus smoked sea salt: Muddle equal parts smoked sea salt and dried hibiscus flowers until fine.

Glass: Rocks glass

Garnish: Lime wedge

Ingredients

• 1 oz Sorel
• 1 oz hibiscus tea
• 1/2 oz orange juice
• 1/2 oz cranberry juice
• 2 oz sparkling dry white wine

Preparation

Batch everything except the sparkling wine and chill before service. Add to a punch bowl with large-format ice (or serve small ice on the side), then add the sparkling wine.

Glass: Punch bowl

Garnish: Floating orange slices and fresh cranberries

Ingredients

• ½ oz Sorel
• 1 oz bourbon
• ½ oz Ramazzotti Amaro

Preparation

Stir with ice and strain into a rocks glass.

Glass: Rocks glass

Garnish: Orange slices

Ingredients

• 1 part Sorel
• 2 parts dry ginger beer
• Squeeze of lime

Preparation

Fill a glass three-quarters full with ice. Add Sorel, squeeze in one lime wedge, and drop it into the glass. Top with chilled ginger beer.

Garnish: Lime

Ingredients

• 1 1/2 oz Sorel
• 1 oz lychee syrup
• 3/4 oz lime juice
• 1/2 oz simple syrup
• Soda, to top

Garnish: Dehydrated fruit

Ingredients

• ½ oz Sorel
• 2 oz gin
• ½ oz sweet vermouth, preferably Carpano Antica
• ½ oz Campari

Preparation

Add all ingredients to a mixing glass with ice. Stir gently for 20 seconds and strain into a cocktail glass.

Glass: Cocktail glass

Garnish: Expressed orange peel

Ingredients

• 2 oz bourbon
• ½ oz Sorel
• 3 dashes Angostura bitters

Preparation

Stir and pour over ice in a lowball glass.

Glass: Lowball glass

Garnish: Orange peel or flamed cinnamon stick

Ingredients

• 1 1/4 oz Sorel
• 1 oz dark rum
• 1 oz pineapple juice
• 1 oz passion fruit juice
• 1/4 oz lime juice

Preparation

Shake with ice until chilled and strain into a glass over ice.

Batch: Mix 1¼ cups Sorel, 1 cup dark rum, 1 cup pineapple juice, 1 cup passion fruit juice, and ¼ cup lime juice in a punch bowl or pitcher. Chill for an hour and serve over ice.

Garnish: Lime wedge

Ingredients

• 4 oz Sorel
• 1 oz fresh lime juice
• 1 oz fresh orange juice
• ¾ oz simple syrup
• 5 oz orange liqueur
• 2 blackberries
• 2 raspberries
• 2 orange slices

Preparation

Add all ingredients to a glass with ice and stir gently.

Garnish: Fresh fruit

Ingredients

• 2 oz Woodford Reserve Double Oaked Bourbon
• ¼ oz Sorel
• ¼ oz fig syrup
• 4 dashes Woodford Reserve bourbon barrel-aged bitters

Ingredients

• 1 oz sour mix, or ½ oz lemon juice and ½ oz lime juice
• 1 oz simple syrup
• 2 dashes Fee Brothers Rhubarb Bitters
• ½ oz Monin Violet Syrup
• 1 oz Real blackberry puree
• 1 egg white or Fee Foam, optional
• 2 oz Sorel Hibiscus Liqueur

Ingredients

• 1½ oz Sorel
• ½ oz bourbon
• ¾ oz orgeat
• ¾ oz lemon juice

Preparation

Add the ingredients to a cocktail tin with ice and shake for 5 seconds. Double-strain into a martini glass. Express an orange peel, twist it along the glass, and drape it on the edge.

Glass: Martini glass

Garnish: Orange peel

Ingredients

• ½ oz cinnamon simple syrup
• ½ oz pineapple juice
• ½ oz Sorel
• 1½ oz aged rum
• Ginger beer, to top

Preparation

Combine all ingredients except the ginger beer and stir to incorporate. Add ice and stir to chill. Top with ginger beer.

Cinnamon syrup: Cook 1 cup sugar with 1 cup water and 3 cinnamon sticks until the sugar dissolves. Remove from heat and cool. No straining is needed.

Garnish: Lime

Ingredients

• ½ oz black pepper and rosemary simple syrup
• 2 oz Sorel Liqueur
• 3 dashes orange bitters
• 3 oz Prosecco
• Splash of soda water
• Ice

Preparation

Add the syrup, Sorel, and orange bitters to a spritz or wine glass. Add ice and Prosecco. Top with soda water.

Black pepper and rosemary simple syrup: Bring 1 cup water and 1 cup sugar to a boil until dissolved. Add 1 rosemary sprig and 5 whole black peppercorns. Reduce heat and simmer for 10 to 15 minutes. Cool before using. Refrigerate for up to 2 to 3 weeks.

Glass: Spritz or wine glass

Garnish: Rosemary sprig and orange slice

Ingredients

• 1 oz Ransom Old Tom Gin
• ¾ oz Sorel
• ¾ oz lime juice
• ½ oz passion fruit syrup

Preparation

Shake, strain, and serve.

Garnish: Lime twist

Ingredients

• 1½ oz Sorel
• ½ oz honey infused with lemon oil
• 3 oz ginger beer

Preparation

Mix, shake, and serve in a coupe.

Glass: Coupe

Ingredients

• 2 bottles dry, light- to medium-bodied red wine
• ½ cup Owney's Rum
• ½ cup Sorel Liqueur
• ½ cup Barrow's Intense Ginger Liqueur
• 1 cup orange juice
• 1 to 2 oranges, sliced into rounds
• 1 to 2 apples, finely diced
• ¼ cup diced fresh ginger, optional
• Bubbly water, to serve
• Candied ginger, to serve

Preparation

Mix all ingredients together and refrigerate for at least 24 hours. Serve over ice and top with bubbly water and candied ginger.

Ingredients

• 1 1/2 parts Bacardi Superior
• 2 parts fresh pineapple juice
• 3/4 part Sorel
• 1/2 part fresh lemon juice

Preparation

Build in a cocktail shaker and dry shake. Add ice and shake again. Pour into a tall glass over ice.

Glass: Tall glass

Garnish: Pineapple slice or leaves

Ingredients

• 1 oz bourbon
• ½ oz Sorel
• 1 oz orange juice
• 2½ oz sparkling wine
• Squeeze of lemon, optional

Preparation

Combine the ingredients in a flute and give them a quick stir.

Glass: Flute

Garnish: Orange slice

Ingredients

• 1 oz spiced rum
• 1 oz coconut rum
• 3/4 oz lemon juice
• 1/2 oz Sorel
• 1/2 oz pineapple liqueur
• 1/2 oz demerara syrup
• 2 dashes Angostura bitters

Ingredients

• 1½ oz Del Maguey Vida Mezcal
• ½ oz Sorel
• ½ oz fresh lime juice
• 1½ oz pink grapefruit juice
• ½ oz peppercorn syrup
• 1 dash Bittermens Hellfire Bitters

Preparation

Shake all ingredients with ice. Strain into a rocks glass over fresh ice.

Glass: Rocks glass

Garnish: Orange peel

Ingredients

• 1 oz rye whiskey
• 1 oz calvados
• 1 oz sweet vermouth
• 1 oz Sorel
• 1 thin apple slice

Garnish: Thin apple slice

Ingredients

• 2 oz Old Overholt rye
• ½ oz Sorel
• ⅓ oz St-Germain
• Splash of Prosecco

Preparation

Place the first ingredients in a cocktail shaker mostly filled with ice. Shake enthusiastically. Strain into a chilled cocktail glass and float the Prosecco on top. Rub the rim with an orange peel and place it in the drink.

Glass: Cocktail glass

Garnish: Orange twist

Ingredients

• 1 oz white rum
• 1 oz iced coffee
• ½ oz Sorel
• ¼ oz simple syrup

Ingredients

• 1 1/4–1 1/2 oz Sorel
• 1 oz gin
• 1/2 oz Yellow Chartreuse
• 1/2 oz Luxardo or Maraska maraschino
• 1/2–3/4 oz lemon juice

Ingredients

• 2 oz Gentleman Jack
• 1 oz Sorel Liqueur
• ¾ oz Amaro Ramazzotti
• 2 dashes orange bitters

Preparation

Stir the ingredients in a mixing glass filled with ice until chilled and diluted, about 20 to 30 seconds. Strain into a rocks or Old Fashioned glass.

Glass: Rocks or Old Fashioned glass

Garnish: Thin lemon peel

Ingredients

• 2 oz Sorel
• 1 oz sake
• 1 oz hard cider

Preparation

Shake vigorously with ice and pour into a frosted martini glass.

Glass: Martini glass

Garnish: Something delicately spooky

Ingredients

• 1½ oz bourbon
• ½ oz Sorel
• ¾ oz lemon juice
• ¾ oz pineapple juice
• ½ oz simple syrup
• 2 dashes Hella Cocktail Co. Apple Blossom Bitters

Preparation

Shake with ice and strain into a coupe.

Glass: Coupe

Garnish: Dehydrated lemon wheel

Ingredients

• ½ oz Sorel
• ½ oz Latitude 29 orgeat
• ½ oz pineapple juice
• ¾ oz lime juice
• ½ oz Plantation Jamaica Rum
• 1 oz raspberry tea
• 1½ oz Plantation Barbados Rum
• 1 tbsp cane syrup
• 1½ oz Prosecco

Preparation

Mix and chill. Top with Prosecco.

Ingredients

• 1 oz Sorel
• 2 oz lemonade
• 3 oz Q Ginger Ale
• 1 tbsp pureed cucumber
• 3 dashes Angostura bitters

Garnish: Fresh mint sprig

Ingredients

• 1 oz Sorel
• 1 oz ruby port
• 3/4 oz Cocchi Americano
• Seltzer, to top

Preparation

Build in a Collins glass over ice and top with seltzer.

Glass: Collins glass

Garnish: Grapefruit twist

Ingredients

• 3 oz Hendrick's Gin
• 1 oz pomegranate juice
• ¾ oz Sorel
• Splash of lemon and lime
• Dash of Angostura bitters
• Rose water, to top

Preparation

Shake and double-strain into a martini glass. Top with rose water.

Glass: Martini glass

Ingredients

• 50 ml Equiano Light Rum
• 25 ml Sorel
• 25 ml lime juice
• 12 ml sugar syrup

Preparation

Shake with plenty of ice until cold and double-strain into a stemmed cocktail glass or coupette.

Glass: Coupette

Garnish: Dehydrated lime wheel

Ingredients

• ¾ oz lemon juice
• ½ oz cinnamon syrup
• 1 oz Sorel
• 1½ oz Christian Drouin Le Gin

Preparation

Shake with ice, strain, and serve up.

Garnish: Apple fan

Ingredients

• 1 oz blended Scotch whisky (Monkey Shoulder or Famous Grouse)
• 1 oz Jamaican rum (Appleton Estate)
• 3/4 oz Sorel
• 3/4 oz fresh lime juice
• 1/2 oz demerara syrup (1:1)

Preparation

Shake with ice, then double-strain into a chilled glass.

Garnish: Freshly grated nutmeg

Ingredients

• 2 oz pineapple juice
• 1 oz spiced rum, such as Chairman’s Reserve
• 1/2 oz Sorel
• 1/2 oz orange liqueur
• 1/2 oz vanilla syrup
• 1/2 oz lime juice

Preparation

Batch and chill before service. Serve from a punch bowl with large-format ice, or with small ice on the side.

Vanilla syrup: Bring 1 cup water, 1 cup sugar, 1 vanilla bean (or 1½ tsp vanilla extract), and ⅛ tsp sea salt to a simmer until the sugar and salt dissolve, then cool.

Glass: Punch bowl

Garnish: Dehydrated orange and lime slices

Ingredients

• 1½ oz Dorothy Parker American Gin
• 1 oz Sorel
• ¼ fresh plum, thinly sliced
• ½ oz rich honey syrup
• ¼ oz lemon juice

Preparation

Put all ingredients in a cocktail shaker with ice and shake vigorously. Pour the contents into a rocks glass.

Glass: Rocks glass

Ingredients

• ½ oz Italicus bergamot liqueur
• ½ oz Monin Strawberry Rose Syrup
• 1 oz fresh lime juice
• 2 oz Sorel Hibiscus Liqueur
• 2 oz Prosecco or sparkling wine, to top

Ingredients

• 1 oz Sorel
• 2 oz Armagnac
• ¾ oz Velvet Falernum
• 4 oz boiling water

Glass: Irish coffee mug with a sugar rim

Garnish: Lemon wheel and cinnamon stick

Ingredients

• 2 oz West 32 Soju
• 2 oz Sorel Liqueur
• ½ oz fresh-squeezed lime juice
• Mango puree, optional
• Chili salt, optional

Preparation

Add the soju, Sorel, and lime juice to a cocktail glass with ice and shake. Optionally dip the rim in mango puree and roll it in chili salt. Pour the cocktail over crushed ice.

Garnish: Optional mango puree and chili salt rim