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Holiday Recipes: Sorrel Collins Cocktail

Enjoy the flavours of a Trini Christmas, wherever you are, by adding a twist to our holiday favourite known as sorrel, to create the Trinbagonian Sorrel Collins Cocktail. Next time you #visitTrinidad during the Christmas season, be sure to order a seasonal cocktail featuring locally-made sorrel.

Recipes & Videos Credit: Foodie Nation

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

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