Sorrel Daiquiri Cocktail Recipe

The Sorrel Daiquiri is a sweet, tart, and floral cocktail made with white rum, fresh lime juice, and a simple syrup infused with sorrel and warming spices. This festive cocktail is shaken and served up, in a coupe glass and garnished with a dried sorrel flower. 

A riff on a classic Daiquiri, this cocktail swaps the white granulated sugar or simple syrup typically used in a Daiquiri with a sorrel-infused syrup. This recipe uses a 2:1:1 ratio of rum to sweetener to acid, a bit more sweetness than is traditionally used in a Daiquiri since the sorrel syrup has additional tartness. 

Hibiscus is a red flowering plant whose blooms have a tart and tangy flavor akin to cranberries or green apples. Sorrel is deeply connected to the Caribbean as a celebratory, ruby-red drink made from hibiscus flowers that was brought to the Caribbean from West Africa via the transatlantic slave trade. Sorrel is known as “red drink” and it symbolizes resilience and community, and is typically enjoyed on holidays.

Why the Sorrel Daiquiri works

The tropical fruit notes in Ten To One’s White Rum are a perfect match for the homemade sorrel syrup. Dried hibiscus flowers have a tart, lightly tannic flavor profile that blends seamlessly with the aromatics used in the syrup: fresh ginger, cinnamon, and allspice. Sorrel is often paired with warming spices. 

Fresh lime adds additional citrus flavor to this drink, cutting through any additional sweetness and yielding an eminently refreshing cocktail.

This recipe was developed by Ten to One; the text was written by Lucy Simon.