How Do You Make Sorrel? It Depends Who You Ask.
With ginger or without, fresh or fermented—the right way to prepare the Caribbean holiday staple is hotly debated between islands.
- story: Stephanie Ramlogan
- photo: Lizzie Munro
With ginger or without, fresh or fermented—the right way to prepare the Caribbean holiday staple is hotly debated between islands.
The mix of rum, wine, honey and macerated botanicals has been a national staple for a century.
Born surreptitiously in 1949, the simple gin cocktail is now a staple at the city’s best bars.
For more than 150 years, the Manhattan-like pisco drink has been a Peruvian staple.
The frothy, muddled mix of rhum agricole, citrus and sugar is a staple at the island’s roadside bars.
The 1980s Basque staple is citrusy, herbal and refreshing.
More than two decades after its creation, the cocktail is finally getting the attention it deserves.
The Basque Country staple is as easy to make as it is to drink.
The city's longstanding rum-based take is just as refreshing as the gin classic.
In less than a decade, the São Paulo–born cachaça, fernet and lime cocktail has become a national favorite. Now it’s ready for a spot in your next round.