“Being so bad got me feelin’ so good”
Theme song by Demi Lovato “Sorry Not Sorry” from Tell Me You Love Me
Listen on Spotify
Listen on YouTube
Listen to the More Recipes About Music & Food Spotify Playlist
I am a fan of Demi Lovato the person but not so much the singer. I won’t get into the “old man shouting at clouds” mode of how music today all sounds the same and how Clear Channel’s iron-fist grip on the radio has created an entire genre of completely forgettable pop tracks. The reality is, every era in musical history has had mass-produced forgettable pop crap and some have even turned out to stand the test of time. I honestly believe Lovato has more than a few tracks that’ll do fairly well over the years. I also think the theme song here is one of those tracks. A funky payback track with an earworm hook from hell. You’ll hear this today and still be looping it tomorrow.
It’s also another great sorrel pun.
I’ve become obsessed with sorrel lately. Having found a source for dried hibiscus in my neighborhood, I always have a quart in my fridge. Usually, I just mix a bit with club soda and that’s that. As I brew my sorrel with fresh ginger, it occurred to me that ginger beer could possibly be a great mixer. My other recent obsession is the sparkling drinks from Cawston Press. My first experience was with Cawston Press’s ginger beer. It’s a solid brew, not the best ginger beer I’ve had but definitely top ten, with the additional twist of apple juice. It’s a nice clean ginger beer lacking in the heat department put exceedingly smooth. Plus, it mixes beautifully with sorrel.
This will most certainly be my go-to drink while grilling this summer, but also makes a nice cozy winter warmer.
SORREL NOT SORREL
Sorrel, Cawston Press Ginger Beer, ice
Makes 1 drink
Place a few ice cubes in a 12-ounce glass. Pour 4-ounces of sorrel over the ice. Top with ginger beer. Gently stir to mix.
1 cup sorrel
3 cinnamon sticks (3-inch sticks)
1/2 teaspoon whole cloves
1 orange peel
1 3-inch piece of ginger, peeled & grated
5 cups of water
Combine all ingredients in a non-reactive saucepan. Bring to a boil then reduce heat & simmer 30 minutes – stirring occasionally. Let cool in the pan. Strain the liquid through a cheesecloth and a fine-mesh strainer. Pour into an airtight bottle and keep it in the fridge.