On New York’s Lower East Side, the Caribbean bar Las’ Lap has served different rum-based sorrel cocktails over the years. This December, the bar has created the Sorrenity, which combines aged rum and St-Germain with citrus, sweetness and an ounce of sorrel for a punchy, floral drink. Las’ Lap makes its own tea for the cocktail, but as with all things sorrel, the exact mix is up to you. Make it however you enjoy it best.
Sorrenity
Las’ Lap | New York
Ingredients
Serving: 1
- 1 1/2 ounces rum, preferably Bacardí Ocho
- 1/2 ounce St-Germain
- 1 ounce sorrel, see Editor's Note
- 3/4 ounce lemon juice
- 1/2 ounce agave nectar
Garnish: dehydrated lime wheel, dried sorrel
Directions
- Add all ingredients to a cocktail shaker and shake with ice.
- Strain into a glass over ice.
- Garnish with a dehydrated lime wheel and dried sorrel.
Editor's Note
Sorrel
Sorrel varies between families, traditions and personal tastes. To make it, bring to a boil 1 gallon (16 cups) of water with cinnamon sticks, cloves, star anise, bay leaf and nutmeg to taste. Add optional ginger or orange slices. Stir for 1 minute then cover. Let simmer for 30 minutes. Add 4-5 ounces of dried sorrel (also labeled as dried hibiscus or flor de jamaica) with 2-3 cups of sugar and brew for a further 30 minutes until bright red and opaque.