Hibiscus Gin Rickey

Ingredients

For the Sorrel

• 2 cups dried hibiscus (sorrel) flowers
• ⅓ cup peeled fresh ginger slices (¼ inch thick)
• 2- to 3-inch cinnamon stick
• 6 whole cloves
• ¼ cup grated orange zest
• Grated zest and juice of 1 lemon
• Demerara sugar, honey, or agave nectar

Ingredients

For the Hibiscus Gin Rickey

• Ice cubes
• 3 ½ tablespoons lime juice
• 1 ½ ounces (3 tablespoons) light rum, bourbon, or gin
• ¼ cup club soda or sparkling water
• Sorrel, to taste
• 1 lime wheel

Method

"The sorrel is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus. Note that the 'sorrel' here is a Caribbean name for hibiscus flowers, also called jamaica in Spanish. When shopping, make sure you are getting that rather than the green herb called sorrel that tastes tartly of lemon." —Toni Tipton-Martin, Jubilee

Sorrel

1. In a large saucepan, bring 2 quarts water, the hibiscus, ginger, cinnamon, cloves, and orange and lemon zests to a boil over medium heat. Boil for 5 minutes. Remove from the heat.

2. Add the lemon juice, cover tightly, and let stand for 1 to 2 days at room temperature.

3. Strain and discard the solids. Sweeten to taste with demerara sugar, honey, or agave nectar. Chill thoroughly.

Hibiscus Gin Rickey

4. Fill a highball glass halfway with ice cubes. Add the lime juice and spirit of choice. Top off with the club soda and the Sorrel. Garnish with the lime wheel.