Sorrel Rum Punch
Heami Lee

New York bartender Jackie Summers introduced us to a homemade version of this traditional Jamaican white rum punch made with dried hibiscus flowers and an array of citrus and spices. Our version makes it “royale” by topping it off with champagne or sparkling wine.

Sorrel Rum Punch Sorrel Rum Punch
New York bartender Jackie Summers introduced us to a homemade version of a classic Jamaican white rum punch. Named for the dried hibiscus flowers that flavor it, sorrel punch supposedly originated when British naval officers in the 17th century would pour their rum rations into a common local tea made with imported West African hibiscus flowers.


  • 34 cup raw cane sugar
  • 12 cup dried hibiscus blossoms
  • 10 whole cloves
  • 3 allspice berries
  • 2 cinnamon sticks
  • 1 4-inch piece of fresh ginger, sliced ¼ inch thick (3 oz.)
  • 1 whole nutmeg, cracked a couple times with a mortar and pestle
  • 2 cups white Caribbean rum, such as Banks 5
  • 1 750-ml bottle sparkling wine
  • Orange slices to garnish


  1. In a large pot, bring 8 cups of water to a boil. Add the cane sugar, hibiscus blossoms, cloves, allspice, cinnamon, ginger, and nutmeg, stir, and remove from the heat. Steep for 1 hour at room temperature, then strain into a pitcher and chill.
  2. When you are ready to serve, pour the hibiscus infusion into a large punch bowl. Add several cups of ice and the rum and stir. Top with sparkling wine, garnish with orange slices, and serve immediately.