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Sorrel Rum Punch

Sorrel rum punch

Sorrel rum punch gets its smoky depth from earthy baking spices.

Chef Kurt Kolbe
Sous Sol

1 oz. Appleton Estate signature blend rum
1 oz. Stone’s green ginger wine
2 oz. spiced hibiscus punch
1 oz. fresh lemon juice

Hibiscus Punch
4 cups water
1/2 cup dried hibiscus flowers
1 cinnamon stick
8 whole cloves
1 Tbsp pink peppercorns
1 cup of sugar

Hibiscus Punch

  1. Combine all ingredients and allow to steep and cool completely.
  2. Strain with a fine mesh strainer.
  3. Keeps in a refrigerator for 30 days.


  1. Combine all ingredients in a cocktail shaker.
  2. Shake with ice, and strain into a hurricane glass over ice.

Yield one serving sorrel rum punch


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