WHAT THEY SAY
Sorel is the taste of a conversation that’s gone on for centuries. Below is a sample of what people are saying.
A feisty bouquet laden with zesty spice. On a palate it is gently sweet, fruity, floral and very beguiling. The various components meld effortlessly in the aftertaste in a rush of elegant juiciness. Perfectly rendered in terms of spice, floral aspect, acid freshness and fruitiness. Unlimited cocktail potential.
– F. Paul Pacult, Spirit Journal
If you’re Carribean, you know sorrel. Valued for its medicinal properties, Jackie Summer’s grandparents carried this culinary tradition made with hibiscus with them when they emigrated from Barbados to New York in the 1920s.
Created by Jackie Summers, the first licensed Black distiller in the U.S., Sorel Liqueur is inspired by sorrel, a spiced hibiscus drink with roots in West Africa and the Caribbean.
What about the Aperol spritz? That's so 2021, but the spritz isn’t over. "The spritz is taking on a new life with hibiscus and ginger,"
Liqueurs bring both sweetness and engaging flavors to cocktails, and that’s why bartenders keep various versions on their speed rails at work and at their home bars.
Remember when a holiday punch bowl was the main attraction? Recreate the fun with this sophisticated punch.
She sips sorel and ginger beer, cuts into the ham her father glazes and bakes for hours, and takes a slice of the black cake for which her mother soaks prunes, currants, and raisins …
This creamy no-bake cheesecake, topped with blackberry compote, includes Sorel liqueur and an easy vanilla wafer crust!
We think it’s a perfect component for a wintry punch.
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