This hibiscus-based liqueur comes to us via a 500-year African, indigenous oral and culinary tradition, which Jack Summer’s grandparents brought with them to Harlem from Barbados in the 1920s. Handcrafted in small batches, combined with natural clove, cassia, ginger, and aromatic, full body Moroccan hibiscus. Sorel is a modern twist on a timeless classic. Great for making sorrel spritz, with cranberry and rosemary garnish.