This cocktail from Chef Nelson German’s book, “” (Ten Speed Press, $24), draws inspiration from the “Red Drink,” a cherished tradition in African American culture, especially during Juneteenth celebrations.
Originating from West African hibiscus and kola nut beverages, the Red Drink represents the bloodshed of enslaved ancestors, symbolizing resilience. Microdistiller Jackie Summers’ Sorel Liqueur — a modern interpretation of the Red Drink — adds its rich blend of hibiscus, clove, cinnamon and nutmeg to the Lake Breeze.
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The Lake Breeze name pays homage to Oakland’s Lake Merritt, a central gathering place for Juneteenth festivities, where the community comes together to honor freedom and heritage. The addition of smoky mezcal, bright citrus from Cointreau, and warming jerk bitters captures the spirit of these celebrations.
Lake Breeze
Yield: Serves 1
INGREDIENTS
- 1 ounce mezcal
- 3/4 ounce Sorel Liqueur
- 1/2 ounce Cointreau (or good-quality triple sec of your choice)
- 2 dashes jerk bitters
- 3/4 ounce fresh lime juice
- 1 orange twist, for garnish
DIRECTIONS
In a mixing glass, combine the mezcal, Sorel Liqueur, Cointreau, jerk bitters and lime juice with the ice. Stir until well chilled. Double strain into the glass over a large ice cube. Express an orange twist over the drink and drop it in as a garnish.
Chef’s note: If jerk bitters are unavailable, substitute 2 dashes Angostura bitters and 1 or 2 dashes of mild hot sauce (such as Crystal or Cholula).
Reprinted with permission from “” (Ten Speed Press, $24). Text copyright © 2026 by Nelson German. Photographs copyright © 2026 by Eduardo Gonzalez. Illustrations copyright © 2026 by Fanesha Fabre. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
