This bubbly, garnet-hued drink featuring a housemade sorrel soda pays homage to two Jamaican artists: painter-sculptor Christopher González and reggae star Bob Marley. The “three little birds” that garnish the drink refer to the title of the popular Marley song.
David Leon | Chicago
- 2 ounces ITALICUS Rosolio di Bergamotto liqueur
- 3 ounces chamomile sorrel soda (see Editor’s Note)
- 2 ounces cava
- 3 dashes Dr. Adam’s Teapot bitters
- 2 dashes Angostura bitters
Garnish: manicured lemon peel, 5 allspice berries
- Stir all ingredients with ice.
- Strain into an 8-ounce wine glass over fresh ice.
- Twist a thick swath of lemon peel over the glass to express essential oils.
- Trim the lemon peel to resemble three little birds. Secure with a cocktail pick, and use to garnish the drink.
- Drop allspice berries into cocktail.
Chamomile Sorrel Soda
2 cups water
2 cups organic white sugar
2 cups dried hibiscus, rinsed
3 cinnamon sticks
5 allspice berries
5 orange peels
1/2 pound grated ginger
5 grams dried chamomile
1. Place all ingredients into a pot. Stir continuously until the mixture comes to a boil, then reduce heat, cover, and simmer on low for 1 hour.
2. Let cool, then strain syrup through a cheesecloth. If not carbonating right away, can be kept refrigerated in a sealed container for up to three weeks.
3. To carbonate, add 3 parts water and 1 part syrup to a soda siphon. Seal, add a CO2 cartridge, then shake and use.