A Caribbean drink made from the flowers of the hibiscus plant. A popular brand is Sorel, note the single 'r.' We treat this the same as hibiscus liqueur.
A distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. It can be made from grain, potatoes, rice, beans, beets, fruit or even wood; 40% ABV.
The juice from inside of a coconut. Very light, transparent, and with a coconut taste. I'm sure you can also find water flavored with coconut extract. Fresh coconut juice is best, asian grocers usually have the immature green coconut, this is what you should seek out for fresh coconut juice. Otherwise look for canned coconut juice/water.
Juice from the pomegranate fruit. Most commonly seen as a syrup, known as grenadine. Just use Pom Wonderful brand juice instead of trying to juice one of these bad boys yourself.
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Shake your sorrel liqueur, vodka, coconut water and pomegranate juice in a a cocktail shaker with ice. Pour over fresh ice in a highball glass. Top with club soda and garnish with mint and lime.
Sorrel gives a Caribbean kick to one of the classics, the Sea Breeze.
NYT Book Of Cocktails
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