Sorrel is the signature drink for the end-of-year festive season. Glasses filled with its ruby-red liquid and spicy notes are a welcome sight and taste in homes across the Caribbean during the Christmas holidays. Some, not all, sorrel drinks are infused with rum. My home bar series partner, Khino, decided to skip convention and infuse homemade sorrel with gin and added fizzy notes of tonic water and ginger beer for a light, seasonal refreshing drink. Makes 2 servings.
- 120ml Hendricks gin
- 240ml homemade sorrel (store-bought is fine)
- 2 tbsps ginger syrup
- Fevertree ginger beer
- Fevertree tonic water
- Ginger slices, for garnish
- Pimento seeds, for garnish
- Sorrel, for garnish
- Fill a shaker with ice; add gin, sorrel and syrup and give a good shake.
- Prepare two tumblers with ice and strain mixture equally between both glasses.
- Top with equal amounts of ginger beer and tonic water and garnish with ginger slices, pimento seeds and sorrel.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.