The famous Sorrel Daiquiri is a delightful concoction of white rum, refreshingly acidic lime juice, and the distinct twist of simple syrup laced with sorrel and warming spices. This tempting beverage is served shaken and neatly garnished with a dried sorrel flower in an elegant coupe glass.

This version of the well-loved Daiquiri brings a fresh perspective by replacing the customary use of white granulated sugar or simple syrup, with a sorrel-infused syrup. With a more balanced ratio of 2:1:1 between rum, sweetener, and acid, the cocktail is slightly sweeter than the traditional Daiquiri due to the tartness introduced by the sorrel syrup.

Sorrel, a drink with deep Caribbean roots symbolizing resilience and community, is derived from red hibiscus flowers known for their tart, tangy flavor that's often compared to cranberries or green apples. This ruby-red beverage is a celebratory drink, also known as the "red drink," typically enjoyed around holidays.

The Sorrel Daiquiri uniquely brings out tropical fruit notes found in Ten To One’s White Rum with the homemade sorrel syrup, proving to be a perfect match. The tart yet mildly tannic flavor from dried hibiscus flowers merges flawlessly with the aromatics used in the syrup such as fresh ginger, cinnamon, and allspice. Sorrel is traditionally known to pair well with these warming spices.

To achieve the perfect balance in taste, fresh lime only further accentuates the citrusy undertones of this cocktail, cutting through the extra sweetness to produce a highly refreshing result.

Here's the recipe to make your Sorrel Daiquiri. You will need: 1 1/2 ounces of Ten To One White Rum, 3/4 ounce of lime juice, 3/4 ounce of sorrel syrup, and Dried hibiscus flowers for garnishing.

Combine the rum, lime juice, and sorrel syrup in a cocktail shaker and fill with ice. Shake energetically until fully chilled, around 15 seconds. Strain the mixture into a coupe glass and add the dried hibiscus flowers as garnishing.

For the sorrel syrup, stir together 1 cup of granulated sugar, 1 cup of water, 1/2 cup dried hibiscus flowers, 1 tablespoon of freshly chopped ginger, 6 whole allspices, and 1 cinnamon stick until the sugar dissolves in a small saucepan over medium-high heat. Once it reaches boiling point, remove the mixture from heat and let it cool to room temperature, which should take about 30 minutes. Last, strain the mixture into an airtight container through a fine wire-mesh strainer and discard any solids. This syrup can be stored in the refrigerator for up to 2 weeks.

This recipe was originally published in Food and Wine magazine, from the kitchen of Ten to One and written by Lucy Simon. Enjoy this twist on a classic cocktail and celebrate with resilience and community!