The Hideaway Sorrel Margarita
Learn more about this Caribbean favorite and how to make The Hideaway margarita infused with tangy sorrel and warm spices.
At first glance, our signature margarita with its rosy hue could easily be mistaken for a common frozen cocktail. You may be wondering why ours is red. It’s all thanks to our secret ingredient — sorrel.
The sorrel plant, also known as roselle, is widely grown in the Virgin Islands and throughout the Caribbean. It is especially popular during the holidays when the plant is in bloom and fresh sorrel flowers are readily available. To make our harvest last all year long, we dry the flowers and then steep them to make a delicious tea that we mix into cocktails, like our sorrel margarita.
Sorrel has an acidic tangy flavor that pairs well with warm spices. It is closely related to the hibiscus plant. In fact, you can substitute dried hibiscus flowers for the sorrel in our tea recipe below. Hibiscus has a sweet, cranberry flavor and a deep ruby color, making it a perfect alternative.
The Hideaway’s Signature Sorrel Margarita
Step One:
Make the sorrel tea
Ingredients
6 cups water
2 cups dried or fresh sorrel flowers
Fresh ginger, about a 3-inch knob, sliced
10 whole cloves, lightly crushed
10 allspice berries
1 slice dried orange peel (optional)
Directions
Bring water to a boil
Add remaining ingredients
Boil for 8 minutes. Turn off the heat, cover, and steep overnight.
Strain and discard solids.
Step Two
Mix it up
Makes One Drink
Ingredients
2 oz tequila
2 oz sorrel tea
0.75 oz simple syrup
0.5 oz lime
Directions
Run a juicy lime wedge around the rim of a glass and dip it in coarse sea salt.
Fill the glass halfway with ice cubes.
Combine ingredients and a few ice cubes in a cocktail shaker. Give it a good shake for about 10 seconds.
Strain into the glass and garnish with a slice of lime.
Step Three
Enjoy
Don’t miss out on this local treat! Visit us in December to see the sorrel plants in full bloom at our farm and sip on our signature margarita during your stay at The Hideaway.
