Pour something brighter

Island ritual,
beautifully bottled.

Grand Blue bottles the Caribbean. Small-batch, non-alcoholic sorrel and ginger beer made from family recipes in Toronto. Deep ruby sorrel brewed with hibiscus, ginger and spice; golden ginger beer with a sunny kick. Tradition you can taste, one generous pour at a time.

Shop now ↗ Meet the pair Mix a drink
Grand Blue sorrel bottle on a wooden tabletop
Grand Blue ginger beer bottle on a wooden tabletop
Two bottles.
Many ways
to pour.

A Grand Blue state of mind

Not just a drink.
A reason to linger.

Made for long lunches, music that runs past sunset and the friend who always pours one more. Familiar Caribbean flavours, presented with a little ceremony.

Serve over plenty of ice. Add citrus, herbs or bubbles. There is no wrong glass, only an empty one.

Keep it simple or make it a centrepiece. Explore the alcohol-free recipes below for both bottles.

The pair

Two sides of
the island.

One dark, tart and spiced. One golden, bright and warming. Start with your mood and build the ritual from there.

Grand Blue sorrel bottle, photographed from above
01 · Deep & spiced

Sorrel

Ruby-red hibiscus with ginger and spice. Bold enough for a stemmed glass, easy enough for a tumbler.

See sorrel recipes →
Grand Blue ginger beer bottle, photographed from above
02 · Bright & zesty

Ginger beer

A golden pour with ginger warmth. Made for pineapple, grapefruit, lime and plenty of crushed ice.

see Gingerbeer recipes →

Our favourite
island pours.

Six alcohol-free recipes inspired by tropical fruit, fresh herbs and a proper sense of occasion. Choose your bottle, then make it your own.

01

Sparkling Sorrel Celebration

A festive ruby spritz topped with bubbles, bright lime and fresh mint.

For one

4 oz sorrel · 3 oz sparkling water or ginger ale · ice · lime · mint

Fill a glass with ice. Pour in sorrel halfway, top with bubbles, stir once and garnish with lime and mint.

Recipe source: Caribbean Green Living, “Sorrel Mocktail Recipe.”

02

Sorrel Rosemary Refresher

Rosemary’s piney aroma meets tart sorrel and lemon in a chef-style highball.

For one

1 oz sorrel · 1 oz rosemary syrup · ¾ oz lemon · 3 oz club soda · ice

Pour rosemary syrup, sorrel and lemon over ice. Add club soda, stir gently and finish with rosemary.

Rosemary syrup: dissolve 1 cup sugar in 1 cup water over medium heat; steep with 3 rosemary sprigs, then cool.

Recipe source: Brooklyn Brewed Sorrel, “Rosemary Mocktail.”

03

Sorrel Cherry Sparkler

Cherry sweetness rounds out sorrel’s spice in a rich, ruby spritz.

For one

2 oz sorrel · 1 tbsp cherry syrup · 4 oz fizzy water · ice · mint

Build over ice: sorrel first, then cherry syrup and fizzy water. Stir briefly and garnish with mint.

Recipe source: Brooklyn Brewed Sorrel, featured in Vogue.

01

Pineapple Ginger Punch

Fresh pineapple, cinnamon, mint and ginger heat in one generous glass.

Serves two

5 oz ginger beer · 3 oz pineapple juice · ¾ oz lime · 1½ oz cinnamon syrup · ginger · mint

Muddle chopped ginger, mint and lime. Add pineapple juice and cinnamon syrup; shake with ice for 30 seconds. Double-strain over fresh ice, top with ginger beer and stir.

Recipe source: The Bermudian, “Pineapple Ginger Punch.”

02

Tropical Mule

A mango-pineapple mule with a lively chilli-lime sugar rim.

For one

6 oz ginger beer · 6½ oz mango-pineapple fruit · 2 tsp lime juice · ¼ tsp Tajín · ¼ tsp sugar · ice

Blend fruit, lime juice, Tajín and sugar until smooth. Rim a glass with lime and Tajín-sugar, fill with ice, pour in the blend and slowly stir in ginger beer. Garnish with mint and lime.

Recipe source: Del Monte, “Tropical Mule Mocktails.”

03

Grapefruit Ginger Mule

A grown-up citrus serve where grapefruit bitterness meets ginger spice.

Serves two

8 oz ginger beer · 4 oz ruby grapefruit · 1 oz lime · 8 to 10 mint leaves · ice

Muddle mint with lime. Add grapefruit and ice, then shake until frosty. Divide over fresh ice, top with ginger beer and stir. Garnish with grapefruit and mint.

Recipe source: Pink Owl Kitchen, “Grapefruit Ginger Beer Mocktail.”

Two Grand Blue sorrel bottles displayed on a wooden table
Afternoon sun strongly encouraged.

The easy ritual

Chill. Pour.
Stay awhile.

Grand Blue is already full of character. The rest is just setting the scene.

  1. 1Reach for a glass with a little personality.
  2. 2Add plenty of ice and your Grand Blue pour.
  3. 3Finish with bubbles, citrus, herbs, or nothing at all.
Grand Blue ginger beer bottle display

Find Grand Blue locally

See you at the market.

Find us outdoors at the Leslieville Farmers’ Market in summer, then indoors at the East End Food Hub at 1470 Gerrard Street East in winter.

Market details ↗