Naturally sweet, slightly floral, and wildly tart, hibiscus has become a hit on cocktail menus this spring. Bartenders love hibiscus because of its versatility and, most often, they use the calyx ...

Sorrel, sometimes referred to as Caribbean sorrel, is the common name given to the sepals of the hibiscus plant. At Oyo, a South American restaurant and bar in downtown Pleasanton, chef-owner Maurice ...

Legendary mixologist and author Julie Reiner co-owns acclaimed Brooklyn cocktail bars, Clover Club and Leyenda. An influential figure in the cocktail and spirits world for more than 25 years, she ...

Bartenders and mixologists across the South are adding creative mocktails to their menus with a key ingredient: handcrafted simple syrups. Memphis, Tennessee-based Cane & Herb has created a line of ...

This Sorrel Daiquiri pairs Ten To One White Rum with tangy sorrel syrup and fresh lime juice, shaken to perfection with tart, sweet, and citrusy notes.

You wouldn’t expect to find an old herbal folk remedy for hypertension to taste so good in a taco, of all things, but vibrant, claret-hued hibiscus does just that. Yes, we’re suggesting you make tacos ...

Hibiscus as an ingredient is getting easier to find in glasses and on plates, and that’s not just because of its eye-catching, ruby-red color. Once seen only in Milwaukee’s international restaurants, ...