Sorrel rum punch gets its smoky depth from earthy baking spices.
Chef Kurt Kolbe
1 oz. Appleton Estate signature blend rum
1 oz. Stone’s green ginger wine
2 oz. spiced hibiscus punch
1 oz. fresh lemon juice
4 cups water
1/2 cup dried hibiscus flowers
1 cinnamon stick
8 whole cloves
1 Tbsp pink peppercorns
1 cup of sugar
- Combine all ingredients and allow to steep and cool completely.
- Strain with a fine mesh strainer.
- Keeps in a refrigerator for 30 days.
- Combine all ingredients in a cocktail shaker.
- Shake with ice, and strain into a hurricane glass over ice.
Yield one serving sorrel rum punch
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