Born of the spice trade, versions of sorrel date back to the 1600s, when hibiscus flowers were first imported to the New World from West Africa and hibiscus-based beverages became a Caribbean tradition. Made with Moroccan hibiscus, Sorel is blended with Brazilian clove, Indonesian cassia, Nigerian ginger and Indonesian nutmeg. This bright red liqueur, born in Brooklyn, is a modern twist on a timeless classic.
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Fri 19 Apr 2024, 14:57:46.395 (UTC) Coordinated Universal Time