An all-too-brief origin story about one of my favorite drinks, sorrel, from culinary historian Ramin Ganeshram in Imbibe:

Our folklore tells us that the first sorrel maker was Anansi, the trickster spider, a character from the Akan storytelling tradition. Anansi traveled from Ghana to the Caribbean with enslaved people, and was adapted based on local traditions. Anansi, the story goes, steals a stalk of roselle hibiscus, flings it into a pot of boiling water with sugar and spices (including a native Caribbean addition, allspice), and tries to pass it off as wine. When villagers don’t believe him, Anansi cries, “It is so real!” What they hear is “It’s sorrel,” and so the drink and the name were born.

The truth of the name is a darker story. As violence stripped enslaved people of their cultural identities and languages, the drink called bissap in Senegal, zobo in Nigeria, and zobolo in Ghana became known as “sorrel,” a pidgin form of roselle.

Ganeshram also drops this nugget:

In the last 12 years, bartenders have come to know an elegant form of this heritage Caribbean drink in Sorel, the liqueur made by Jackie Summers (whose mother's parents emigrated from Barbados) and his company, Jack From Brooklyn. Made with roselle flowers from North Africa, Sorel is the most awarded liqueur in American history, with more than 200 accolades in the gold or better category. It's a smooth, complex brew that subtly and consistently marries the flavors of traditional sorrel without the home-brewed inconsistencies that can make it too sweet or sour, or too heavy on certain spices.

I’ve enjoyed Sorel for years and had no idea it was so well-appreciated by others.