Ingredients

• 240 mL chilled Grand Blue Sorrel
• 30 mL fresh lemon juice
• 4 g fresh ginger, thinly sliced
• 200 g ice
• 4 g lemon peel twists

Method

Muddle the ginger in a shaker. Add the sorrel, lemon juice and ice, then shake well. Strain into two small glasses and garnish with lemon peel.

Ingredients

• 225 g crushed ice
• 240 mL Grand Blue Ginger Beer
• 60 mL fresh lime juice
• 80 mL sparkling water
• 2 g fresh mint
• 20 g lime wedges

Method

Divide the ice, ginger beer, lime juice and sparkling water between two mugs. Stir and garnish with mint and lime.

Ingredients

• 300 g oranges
• 300 g ice
• 400 mL Grand Blue Ginger Beer
• 2 g fresh mint

Method

Reserve a little orange for garnish. Juice the remainder into two mugs filled with ice. Top with ginger beer and garnish with the reserved orange and mint.

Ingredients

• 120 mL dark rum
• 180 to 240 mL Grand Blue Ginger Beer
• 300 g ice
• 20 g lime slices

Method

Divide the rum between two glasses filled with ice. Top with ginger beer and finish with lime.

Ingredients

• 120 mL Grand Blue Sorrel
• 180 mL Grand Blue Ginger Beer
• 90 mL white or dark rum
• 45 mL fresh lime juice
• 300 g ice
• 10 g candied ginger

Method

Divide the rum, sorrel and lime juice between two highballs. Stir, add ice, top with ginger beer and garnish with candied ginger.

Ingredients

• 480 mL Grand Blue Sorrel
• 750 mL dry red wine (or 240 mL spiced rum for a stronger version)

Instructions

1. Pour the sorrel and wine into a saucepan.
2. Warm gently over medium-low heat for 10 to 15 minutes. Do not boil.
3. Pour into mugs and serve warm.

Note: For a non-alcoholic version, warm the sorrel on its own and serve hot.

Ingredients

• 45 mL Grand Blue Sorrel
• 30 mL chilled double-strength hibiscus tea
• 15 mL pineapple juice
• 15 mL lime juice
• 15 mL simple syrup
• 15 mL ginger syrup
• 150 g ice
• 8 g lime wheel

Method

Shake all liquid ingredients with half the ice. Strain into a lowball glass over the remaining ice and garnish with a lime wheel.

Ingredients

• 10 g fresh mint leaves
• 2 g fresh ginger, finely chopped
• 22 mL lime juice
• 45 mL cinnamon simple syrup
• 90 mL pineapple juice
• 150 mL Grand Blue Ginger Beer
• 300 g ice

Method

Muddle the ginger, mint and lime juice. Add the pineapple juice and cinnamon simple syrup, then shake with half the ice for 30 seconds. Double strain into two glasses over the remaining ice and top with Grand Blue Ginger Beer.