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There’s a special joy in second chances. And at a moment when sales of low- to no-alcohol brands continue to rise, this seems like the perfect time to reintroduce a liqueur that was a hit with cocktail insiders.
That’s where microdistiller and bar industry educator Jackie Summers finds himself, five years after his chief product, Sorel Liqueur, was discontinued. Known as “the red drink,” the hibiscus liqueur was marketed as a cocktail mixer or a light, mildly buzzy potable on its own.