Sorrel Punch From The Spotted Pig | New York City
To learn more about this recipe, see our related story, Petal to the Metal.
Recipe adapted from The Spotted Pig, New York City
Sorrel Punch
Make Sorrel Punch from The Spotted Pig, New York City.
Prep Time
0
minutes
Cook Time
20
minutes
Servings
1
cocktail
Total time: 20 minutes
Ingredients
- Sorrel2¼ cups dried hibiscus flowers (sorrel)
- 1 cup sugar
- 1 cinnamon stick
- 6 cloves
- ⅓ cup fresh ginger, peeled and chopped
- Lemonade2 cups fresh lemon juice
- :::1 cup simple syrup (1:1):::
- Cocktail2½ ounces lemonade (see above)
- Ice
- 2 ounces Ron Abuelo 7-Year Rum
- 2 ounces sorrel (see above)
- Mint sprig
Directions
- Make the sorrel: In a medium saucepan, combine the hibiscus flowers, sugar, cinnamon stick, cloves and ginger. In a small pot set over high heat, bring 6 cups water to boil. Pour the boiling water over the dry ingredients and give them a stir. Let cool to room temperature. Once cool, cover, place in refrigerator and let steep for two days. Strain through a fine-mesh sieve and store the liquid in a lidded container in the refrigerator.
- Make the lemonade: In a large container, combine 2 cups water, the lemon juice and the simple syrup.
- Make the cocktail: In a Collins glass filled with ice, add the lemonade and the rum. Top with the sorrel. Garnish with the mint sprig and serve.