Christmas was never complete without the classic sorrel drink. But this year, I’ve decided to take my sorrel game up by adding my favorite rum, Angostura White Oak.

I love this rum because it’s lighter on my stomach compared to the stronger Puncheon rum, and it blends so smoothly with sorrel. Together, they make an irresistible Sorrel Rum Punch that’s festive, fruity, and full of Caribbean flavor.

Sorrel Rum Punch with White Oak will be your new favorite.

However, you can buy the Sorrel White Oak and add it to your drink. But it tastes way better if you mix the two yourself.

What is Sorrel Rum Punch?

Sorrel Rum Punch is a Caribbean-inspired cocktail that combines sorrel (a spiced hibiscus-based drink) with rum and a hint of citrus. It is served during Christmas time, but adding rum turns it into a celebratory cocktail.

With a bright red color from the sorrel petals, this punch is as visually stunning as it is delicious.

You get the floral, fruity taste of sorrel enhanced by warming spices like ginger and cloves, and the smooth, light flavor of White Oak rum gives it just the right kick.

Why Angostura White Oak?

Angostura White Oak is one of the most popular rums in Trinidad and Tobago, known for its light, smooth flavor.

Smooth and Light: White Oak is milder than many other rums, making it easy to drink and very mixable.

Balanced Flavor: It has a subtle, slightly sweet flavor that blends smoothly with the fruity, tangy taste of sorrel.

Popular Holiday Choice: White Oak is popular during the holidays in Trinidad and Tobago.

If you’re looking for a rum that won’t overpower the drink but will still add a delightful kick, White Oak is an excellent choice.

How to Make Sorrel Rum Punch with White Oak?

Ingredients

4 cups dried sorrel petals (or fresh, if available)
10 cups water
2-inch piece of ginger, sliced
8-10 whole cloves
1 cinnamon stick
1-1½ cups sugar (to taste)
Juice of 1 lime
1½ – 2 cups Angostura White Oak rum (adjust to taste)
Ice cubes
Fresh lime slices and extra cinnamon sticks (for garnish)

Instructions

Make the Sorrel Base:

Bring the water to a boil in a large pot, then add the dried sorrel petals, sliced ginger, cloves, and cinnamon stick.

Reduce the heat and let the mixture simmer for 20-30 minutes, allowing the spices and sorrel to release their flavors.

Turn off the heat and let the sorrel steep for at least an hour. The longer it steeps, the more intense the flavor will be. For best results, steep overnight.

Sweeten the Sorrel:

Strain the sorrel mixture through a fine sieve into a large bowl or pitcher, removing the petals, ginger, and spices.

Stir in the sugar while the mixture is still warm, adjusting the sweetness to your liking. Sorrel is naturally tart, so you may need a bit more sugar depending on your preference.

Add the fresh lime juice to balance out the sweetness and add a citrusy kick.

Add the White Oak:

Once the sorrel base has cooled to room temperature, add the Angostura White Oak rum and stir well to combine. Start with 1½ cups of rum, and add more if you prefer a stronger punch.

Chill the mixture in the refrigerator for at least an hour before serving.

Serve and Garnish:

Serve the Sorrel Rum Punch over ice in festive glasses.

Garnish with lime slices and a cinnamon stick for a festive look and extra holiday flavor.

How to Store Sorrel Rum Punch

Sorrel Rum Punch is best enjoyed fresh, but it can be stored for several days if needed. Here are some tips for storing your punch:

Refrigeration: Keep the Sorrel Rum Punch in an airtight container or pitcher with a lid and store it in the refrigerator. It will stay fresh for up to one week.

Add Rum Just Before Serving: If you’re making the punch in advance, store the sorrel base without the rum, as the alcohol can slightly alter the flavor over time. Add the White Oak just before serving for the best taste.

Freezing Option: If you have leftovers and want to keep them longer, you can freeze the sorrel base (without the rum) in ice cube trays. When you are ready to enjoy it again, thaw, add the White Oak, and serve.

Tips for the Perfect Sorrel Rum Punch

Adjust the Sweetness: Sorrel can be naturally tart, so don’t hesitate to taste and adjust the sugar level to your liking.
Try Fresh Sorrel: If you have fresh sorrel flowers (hibiscus), use this instead of dried sorrel. Just make sure to rinse them thoroughly before steeping.
Experiment with Spices: Customize your sorrel punch by adding other spices like star anise or allspice berries for an extra layer of flavor.
Add Extra Fruit for Garnish: A few slices of fresh orange or lemon, along with lime, can give a colorful and citrusy boost.

The Joy of Sorrel Rum Punch at Christmas

Sorrel Rum Punch with Angostura White Oak is more than just a drink—it’s a festive tradition that brings family and friends together.

More Christmas Drink