The Prospect – Jamaican Sorrel Whiskey Punch
A tangy but sweet spice-herb infused cocktail that is rich and exuberant. Combining an old traditional recipe with Makers Mark for a smooth and silky taste to be enjoyed anytime.
Ingredients
- 3oz Homemade Sorrel
- 1oz Honey Sage Syrup
- 2 dashes orange bitters
- 1.75 oz Markers Mark bourbon
Instructions
Homemade Sorrel
- 6 cups of water
- 5 cloves
- 5 all spice
- 2 star of anise or 1/2 tsp anise seeds
- 1 cup hibiscus
- 1/2 cup raw sugar (any sugar can substitute)
Boil 6 cups of water and add cloves, all spice, anise, and ginger for about 3-4 minutes on medium heat. Lower heat and add hibiscus and sugar. Stir for two minutes, turn off heat, and let cool to room temperature.
Honey Sage Syrup
- 1 cup of water
- 1/2 cup honey
- 10 sage leaves
In a pot on medium high heat, boil all ingredients for 2-3 minutes. Occasionally stirring. Turn off heat and allow syrup to cool off
Garnish:Â Edible flowers lavender, marigold, pansy, sage leaves, and orange twist.
Glassware:Â Served in a Tom Collins glass with crushed ice to add dilatation to the syrups.
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
