This riff on sorrel is a combination of Moroccan Hibiscus, Nigerian ginger and Brazilian clove made into a tea using cane sugar as a sweetener. Jack then marries this tea with New York sourced wheat based spirits to produce what he calls Sorel. This beverage can be added in a variety of cocktails using light Rum, Tequila, Gin, Vodka or Whiskey. It is also perfect with club soda, Prosecco, or on just on the rocks with a twist. Very friendly on the nose with aromas of berry, clove and ginger. When tasted we found juicy notes of blueberry, blackberry and a more subtle effect of the clove leaving the palate refreshed.