Q & A with Sorel Liqueur Creator Jack Summers
Q. How did you start making Sorel?
A. I’ve been making this recipe for 15 years. It’s a variation on a centuries-old Caribbean recipe. The natives in the Caribbean would take hibiscus plants and ferment them and then add cane sugar and rum and serve it hot at Christmas. My grandparents came here in the 20s from Barbados, so this is part of my heritage.
Part of the problem with the versions from the people who immigrated here is that hibiscus is really acidic and they would over-cut it with sugar and it then becomes cloying, instead of being refreshing.
Q. What goes into Sorel?
A. We combine hibiscus, cassia, cloves, nutmeg, dried ginger, cane sugar and neutral grain spirits in our distillery in Red Hook. We bottle it, label it, and sell it.
The clove is right on top for brightness. Beneath the clove there’s cinnamon to add warmth, right in the middle there’s the heat of ginger which masks the heat of the alcohol. You’ll feel the alcohol, but you’ll never taste it.
Q. Is there a moonshine version of it in the Caribbean?
A. It would be called ‘Sorrel’ and it’s made differently from island to island. For example, if you go to Jamaica they do hibiscus, allspice and orange peel. If you go to Trinidad and Tobago, they do nutmeg and clove. My heritage is from Barbados.
Q. How would you suggest people use Sorel?
A. We believe truly talented mixologists will do things with this that we never ever thought of. It’s like discovering a new colored crayon. They’re doing things we never imagined, painting pictures that we hadn’t dreamt of. We would like to see Sorel as a color you must paint with if you are a cocktail creator, that’s my ultimate dream.
Q. What is your favorite way to enjoy it?
A. I wake up in the morning, I put two fingers in a shot glass, I heat it up, put it in microwave, that’s my coffee.