When we talk about the most famous and probably most consumed cocktails in Turkey, the first two would be “the one with sorrel” and “chili passion”. You can find these two almost in every menu, with slight variations of course. However, the taste profile doesn't change much. I’ve been asked too many times, so it is time to share a recipe that I generally make in the workshops, too. (Sorrel is called Kuzu Kulagi in Turkish, which means lamb’s ear. I wanted to add this one if you wonder why I named the cocktail The Shepherd) ⁣