Sorrel Martini

sorrel martini

I love martinis. I secretly think I’ve very grown up drinking one when in fact it’s neat booze but in a nicer glass than when I was a teenager. I like mine very dry with gin and either olives or a cocktail gherkin. But I also like them non authentic and adapted like this one. This martini might make some people tut before they try it, but once sipped, I think they’ll be converted.

It is made with that favourite Caribbean drink of sorrel (or hibiscus flower) with gin and a twist of Aperol. A dash of rhubarb juice keeps it sharp and dry, but is optional if out of season. It’s very easy to make, tastes delicious and is such a fabulous colour you can’t help but love it.

Sorrel Martini (makes one)

  • 35ml gin
  • 35ml Aperol or Campari
  • 35ml sorrel drink
  • 35ml rhubarb juice (optional)

I made the sorrel by infusing hibiscus flowers from the Nour in boiling water for a couple of hours and then straining the buds out. You could also use sorrel cordial available from Esme’s in Market Row.

The drink is basically one part of each component, shaken or stirred over ice and then strained into a glass. It makes one large martini or highball glass-worth and needs no garnish other than a cocktail umbrella and some good company. Toast the arrival of the sun with this scarlet sensation.