Add first three ingredients to a highball glass. Stir with a bar spoon to incorporate all of the ingredients. Add ice and top with Ginger Beer. Stir again from the bottom of the glass to ensure all ingredients are incorporated. Garnish with candied Ginger and Dried Sorrel Flower on a cocktail pick.
*Homemade Sorrel Syrup
Combine 1 cup Sugar, 1 cup Water, 1/2 cup Dried Sorrel (Hibiscus) Flowers, 1 Cinnamon Stick, 6 Allspice Berries, and 1 tbsp Fresh Diced Ginger in a small saucepan and bring to a boil. Cool to room temperature and strain. Keep in the refrigerator for up to 2 weeks.
This has become my signature cocktail when I am entertaining. Not only does it remind me of the Caribbean with the sorrel and ginger, but it is also SO easy to make. I make it in a large pitcher with ginger beer and ice on the side so that my guests can make it as strong as they might like. It is super refreshing and the perfect cocktail for all.
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