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. A very interesting melange of spices with the cloves and hibiscus taking the forefront and the cassia and ginger backstopping the sweetness and adding some bitter and a little heat to balance out the sweetness.