HIBISCUS

FLAVORED

CARIBBEAN

CLASSIC

FROM BARBADOS TO BROOKLYN

Born of the spice trade, versions of sorrel date back to the 1600s, when hibiscus flowers were first imported to the New World from West Africa and hibiscus-based beverages became a Caribbean tradition. Made with Moroccan hibiscus blended with Brazilian clove, Indonesian cassia and Nigerian ginger, this bright red liqueur from Brooklyn is a modern twist on a timeless classic.