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woman's hand holding a sorrel drink in the snow

Sorrel Toddy - A Hot Sorrel Drink Recipe

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This tropical hot cocktail makes a great Valentine's Day Hot Toddy because it is layered with aphrodisiac ingredients. Use it to spice up any wintertime date night.
Course aperitif, cocktail
Cuisine American
Dish Type Cocktail
Cooking Style Mixology
Seasonal Valentine's Day, winter
Ingredient Hibiscus Tea, Sorrel
Prep Time 20 minutes
Cook Time 5 minutes
Cooling time 2 hours
Total Time 2 hours 25 minutes
Servings 1 cocktail
Author Annette Tomei

Ingredients

For the Sorrel Toddy:

  • 1-1/2 ounces sorrel syrup
  • 2 ounces Dos Maderas Anejo Rum
  • 1 cup hibiscus tea
  • cinnamon stick for stirring

For the Sorrel Syrup:

  • 1 cup boiling water
  • 4 hibiscus flower tea bags or 12 pieces dried hibiscus flowers
  • 3/4 cup granulated sugar
  • 4 inch piece of fresh ginger cut into 1/2-inch slices and smashed to release juice
  • 2 cinnamon sticks
  • 20 whole allspice berries cracked (put in a zip bag, press down with the bottom of a saucepan)
  • 20 whole cloves

Instructions

To make the Sorrel Syrup:

  • Place teabags or hibiscus flowers in a mug or heatproof measuring cup. Pour boiling water over. Steep for 10 minutes.
  • Remove teabags, strain liquid into a measuring cup. You should have 6 ounces (3/4 cup).
  • In a small saucepan over medium heat, toast the allspice and cloves just until they become aromatic – up to 1 minute, do not burn.
  • Add the hibiscus infusion, sugar, and rest of spices.
  • Bring to a rolling boil and remove from heat (before it boils over). Steep an additional 15 minutes or more.
  • Strain and cool completely.
  • I store my sorrel syrup in a squeeze bottle in the refrigerator with the cinnamon sticks from the cooking. It’s good for about 7-10 days.

To make the cocktail:

  • Add the sorrel syrup and rum to the hot hibiscus tea. Stir with a cinnamon stick and serve warm.

Notes

Remember that the sorrel syrup must be cooled before you can make the cocktail.
The sorrel syrup can be made up to three days in advance but the cocktail should be made to order. If you're making several drinks, you can brew a large pot of hibiscus tea and just add the sorrel syrup and rum as you pour each cup of tea. 
Remember to make this cocktail in a heat-safe glass, mug or teacup.