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Picture of a martini glass with a gold handle filled with hibiscus martini with dried flowers sprinkled on the white background.

Hibiscus Martini (Sorrel Martini)

A zesty Caribbean cocktail where the tartness of sorrel (hibiscus) blends with fiery ginger and the bright citrus notes of Aperol. Paired with a floral gin like Harry Blu's, this sorrel martini is vibrant, refreshing, and perfect for the holidays or happy hour.
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Prep Time 10 minutes
Servings: 2
Course: Drinks
Cuisine: Caribbean Influenced
Ingredients Method Notes

Ingredients
  

For Ginger Simple Syrup
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 cup sliced fresh ginger
For Martini
  • 3 oz gin I used Harry Blu’s Gin — floral notes work well with sorrel
  • 2/3 oz Aperol
  • 1.5 oz sorrel drink see note below if you don't have any ready
  • 2/3 oz ginger simple syrup

Method
 

Ginger Simple Syrup
  1. Add sugar and water to a small saucepan. Bring to a boil, stirring until sugar dissolves.
  2. Add sliced ginger and reduce to a simmer. Let it simmer for 4 minutes.
  3. Remove from heat and allow to steep until fully cooled.
  4. Strain out the ginger before using.
To Make the Martini
  1. In a cocktail shaker, combine gin, Aperol, sorrel drink, and ginger simple syrup.
  2. Shake well (add ice if you prefer it chilled).
  3. Pour into a martini glass.
  4. Garnish with dried sorrel petals.

Notes

If you don’t have sorrel drink on hand:
Steep 3 tablespoons of dried sorrel leaves in 2 oz of hot water. Let it cool before using. You can also substitute with a hibiscus tea bag steeped in the same way.

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