Ingredients
- 1 ounce hot water (plus more to preheat mug)
- 1½ ounces Breaking & Entering American Whiskey (or other bourbon or rye whiskey)
- ½ ounce Appleton 12 Year Jamaican Rum (or other aged rum)
- ½ ounce simple syrup (1:1 sugar to water), or to taste
- 1 teaspoon lemon juice
- 6 drops Flora Luna Honey Aromatic Bitters (or Angostura bitters)
- 3 ounces Lo & Behold Sorrel (at right), hot
- Orange twist, to garnish
Lo & Behold Sorrel
- 2½ quarts water
- 2 cups (100g) firmly packed dried hibiscus
- 4 ounces ginger, roughly chopped
- Zest of 1 orange
- 1 cinnamon stick
- 6 whole cloves
- 6 allspice berries, cracked
- 1 teaspoon whole black peppercorns
- 2 whole star anise
- 2 cardamom pods, cracked
- 2 cups simple syrup (1:1 sugar to water)
Preparation
Preheat an 8-ounce mug by filling it with hot water, then dumping out the water. Add all ingredients except the sorrel and garnish to the mug. Top with hot sorrel, garnish with an orange twist, and serve. Makes 1 cocktail.
Bring the water to a boil, then add all ingredients, except for the simple syrup. Boil for 10 minutes, then remove from heat, cover and let cool. Store the mixture in the fridge overnight. Strain out the solids and discard, being careful to leave behind the sandy grit often found in hibiscus, then add simple syrup to the strained liquid. Keep refrigerated. Good for up to 3 weeks.
