Happy Hour hibiscus sake chilli cocktail Jamaican Sorrel


Last month, Bella and her partner took me to see an amazing Beethoven concert in a multi-storey car park in Peckham, London.

It was a lovely, breezy, end of summer evening and I tried a cocktail that really surprised me (and which I cannot recall the name of…). It was exotic and spicy, but clean and piquant in taste at the same time. Really rather yummy, but as it has fresh green chilli seeds in it, not for those with a delicate palate.

So, I’ve tried my best to recreate it here and decided to name it in honour of the really talented orchestra that played that night, the Multi-story – they were truly exciting and had a real kick about them, just like this drink (excuse the pun).



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  • 100ml Jamaican Sorrel
  • 50ml sake
  • 150ml soda water
  • 10ml sugar syrup
  • 1 green rocket chilli
  • a slice of lime for garnish



Half fill a highball glass with ice-cubes. Pour in the Jamaican Sorrel, the sake, the sugar syrup and the soda water and then give it a stir with a long spoon. Break the chilli over the glass and let all the seeds inside fall into the drink. Then stir again and add the slice of lime as garnish.

Or, if you have a sweeter tooth, just add another 15ml of sugar syrup and maybe the juice of half a lime to rebalance the drink.

A little tip – Jamaican Sorrel is a hibiscus and ginger drink, so if you can’t find it, brew yourself some hibiscus and ginger tea, let it cool down and then add another 10 or 15ml of sugar syrup to the mix to make it sweet enough.


Photography: Dee Ramadan
Styling: Margherita Poggiali