Holiday Recipes: Sorrel Collins Cocktail

COCKTAIL RECIPE & METHOD

• 1 1/2 oz. Tanqueray Gin
• 3/4 oz. Fresh Lemon Juice
• 1 oz. Sorrel Syrup (infused with Cloves and Honey)
• Club Soda (for topping)
• Misting of Orange Bitters

Glassware: Collins

METHOD

• Shake all ingredients (except Club Soda) with ice, and double strain over ice block.
• Garnish: Lemon Twist and Dehydrated Sorrel

RECIPE & METHOD

• 20 Red Sorrel Pods (dried)
• 2 Cinnamon Sticks (no Cinnamon Powder)
• 8 Whole Cloves (no Clove Powder)
• 1 small stick All Spice Bark (no All Spice Powder)
• 1 small piece Ginger Root (no Ginger Powder)
• 3 Bay Leaves
• 1 small Strip Fresh Lemon Peel
• 1 small Strip Fresh Orange Peel
• 1 teaspoon Clear Vanilla Extract
• 1 cup Granulated Sugar
• 1/4 Cup Honey

METHOD

1. Bring 3 cups of water to a boil, add Cinnamon Sticks, Cloves, All Spice Bark, Ginger Root and Bay Leaves. Cover and let simmer for 15 – 20 minutes on slow heat.
2. Add Sorrel and Bay Leaves, and allow to simmer in the “spiced water” for an additional 20 minutes, stirring in the Granulated Sugar, until a Sorrel Reduction is achieved.
3. Remove from heat and gently stir in Honey.
4. Allow concentrate to steep overnight with Citrus Peels.
5. Strain using a sieve.
6. Add clear Vanilla Extract (to taste).
7. Bottle and refrigerate immediately