HONORING LEGACY

For Jackie Summers, sorrel is a memory from his childhood and a blessing from his ancestors that he has the privilege to encapsulate in Sorel—a hibiscus-based liqueur that took the spirits industry by storm when first introduced in 2012. Summers has taken its humble abode in Brooklyn to its grand reintroduction in the market ten years later, thanks to a welcome investment from one of the leading names in the industry.

His path to success is dotted with obstacles many aren’t privy to, but Summers is proof that “where there’s a will, there’s a way.”

ACTIVATING MEMORIES

“I’m trying to be present. I’m trying to make sure that no matter what happens, I’m in my moment, appreciating all of this as it exists,” says Summers. A conscious choice of words from one who has experienced many struggles.

Born in Queens and schooled in Manhattan, Summers comes from a Caribbean heritage—his maternal grandparents immigrated to the United States from Barbados in search of a better life. His mother was a research scientist and his father a pianist—genes that show in Summers’ research and creativity on the road ahead.

Despite a successful 25-year stint in corporate America, a health scare in 2010 had Summers re-evaluating his choices. Though the cancer diagnosis threatened to end his life, Summers beat the odds and knew he wanted to move on to something more meaningful. Sorrel, a drink from his childhood, and a recipe he perfected at home, was the guiding star.

Summers had, through years of permutations and combinations, created a shelf-stable product ready for mass manufacturing and consumption. “It took me 14 months from committing to the project to getting product on shelves,” Summers shares. Sorel launched in 2012 and right away was a spirits industry darling.

Jackie Summers

Defies Obstacles to Create Liqueur Honoring Family Legacy

BY RUKSANA HUSSAIN

BARRELING AHEAD

Moroccan hibiscus, Brazilian clove, Indonesian cassia and nutmeg and Nigerian ginger blended in just the right proportions resulted in a magnificent red liqueur that Summers considers an ode to his ancestors. Sorel artisanal liqueur was produced in a 3,000-sq-ft. micro-distillery and hand-delivered across New York City.

Summers thought he was on a winning streak until Hurricane Sandy hit the same year. He lost all his ingredients and equipment, and his space suffered heavy structural damage. With no assistance forthcoming from government agencies, Summers channeled all resources into relaunching in January 2013. Sorel was picked up by its first distributor.

But this was followed by two episodes of disappointment. Twice, companies showed interest in partnering with Sorel and then reneged on their offers, much to Summers’ frustration. This significant setback saw Summers lose his apartment in 2016 and remain homeless for almost a year and a half after.

Meanwhile, Sorel had attained somewhat of a collector’s item status among bartenders, most saving it as a keepsake for their own consumption, with no news of when the next batch of this brilliant liqueur would arrive and, of course, oblivious to Summers’ travails. The general impression was Sorel was still in the market.

CHERISHING SUCCESS

It would be 2018 until Summers found a home. Those trying times birthed thoughts and words he framed into speaking opportunities and awardwinning essays. “For five years, I was on the education and writing circuit, teaching about equitable spaces in the industry,” says Summers.

It resulted in him co-chairing the education committee with the Tales of the Cocktail Foundation. During his three-year term, Summers curated some of the “firsts” for them, including the first ever all-Black panel. When 2020’s Black Lives Matter movement gained traction, Summers did an interview that mentioned he was the first legal Black distiller in the country.

That spurred a renewed interest from investors, but Summers hit a roadblock again. Enters Uncle Nearest’s Fawn Weaver, whom Summers turned to for guidance. Not only had Weaver’s premium whiskey brand garnered global recognition, but she had also created the Uncle Nearest Venture Fund to invest in BIPOC-founded, owned and led brands.

Sorel’s funding of $2 million was announced in June 2021, and the brand is now available in 22 states. Summers has many plans but most important among them is to tell the story of his ancestors and build a legacy. “This is about telling a story that’s way bigger than me, about the persistence, tenacity, creativity, struggle of the people as far back as I can trace. I stand on a mountain of sacrifice. My job is to make the mountain higher. It is how I honor my ancestors and contribute to the path for whoever is next.” To learn more about Sorel, visit sorelofficial. com and to purchase, visit reservebar.com. You can also follow Jackie Summers (@theliquortarian) on Instagram and Twitter.

Cover Story Tabitha Brown

Stays True to Guiding Spirit and Pioneers Success in the Food World

BY MIA NICOLE

Donning a perfectly coiffed afro she affectionately calls Donna and a smile as bright as the planet Venus, television star and New York Times best-selling author Tabitha Brown has a powerful message for those who try to suppress her bubbly, Southern and genteel personality— her freedom is not for sale. She is enough just as she is and will not change for anyone.

You may not be a vegan or even know how to use social media. Nonetheless, you may have seen and heard the sweet and welcoming woman who greets you with an amiable and soft “hello there” as she appears on your mobile, computer or television screen. However, if for some reason you are unfamiliar with the vegan influencer, “that’s your business,” as Brown says.

FOOD, FAMILY AND NORTH CARLINA MEMORIES Brown grew up in Eden, North Carolina, and recalls memories of good meals enjoyed with her family. “Thursday nights when I was growing up, we always went to the Mayflower seafood restaurant for dinner then came home and watched ‘The Cosby Show,’” says the vegan queen, who enjoys recreating meals from her childhood for her family. “That was over 35 years ago, and those memories of food and family are still my favorite.”

When Netflix released the controversial documentary, “What the Health,” in 2017, consumers around the country began to understand the correlation between meat and chronic diseases as the filmmaker probed the country’s leading health organizations searching for answers. Hence the word plant-based became the new buzzword due to the film. After she watched the documentary, the mother of two, who had been dealing with a bevy of ailments, such as anxiety, depression and chronic head and neck pain, decided to try a vegan diet for 30 days. With the loving support of her family who joined her, Brown began her journey.

Seeing how it transformed how she felt, the lifestyle became a way of life for Brown. And although she is a strict vegan to this day, she admits there are non-plant-based meals that she misses. “Seafood!” she says, not missing a beat. “I miss crab legs and lobster! I literally count crab legs in my sleep,” Brown laughs.

VIRAL VEGAN VIDEO IMPACTS LIVES Like most inspiring actors searching for their big break, Brown set her sights on Hollywood and moved to Los Angeles in 2004. Between looking for gigs, as roles were scarce, she ended up driving for Uber. It was then that Brown began to travel down a road she never saw ahead.

In December of 2017, while taking a break from driving, Brown stopped at Whole Foods, recorded a video and posted it to Facebook. In her life-altering video, the new video star

passionately describes to her followers an out-of-body experience she had eating a TTLA (tempeh bacon, tomato, lettuce, avocado) sandwich. The following day, the video had over 100,000 views. Overnight, Brown became “America’s Mom,” and her career skyrocketed into another orbit.

Between delivering delicious vegan recipes and sharing impactful life advice on her social media platforms, the social media influencer is forever grateful to God for her success. And more importantly, Brown is thankful that she gets to help others. “It blows my mind every day that my life changed because I decided to just be me and share my good journey,” Brown says. “I’m just so grateful and thank God every day for the blessing. When people tell me I’ve changed their life, I honestly just thank God for using my life to bless others. I think people are drawn to my brand because I am real and relatable,” the culinary star continues. “My goal is always to make people feel like I am their family or friend and I honestly feel like they do.”

VEGAN SUPERSTAR COOKING FROM THE SPIRIT With her New York Times best-selling, inspirational, self-help book, “Feeding the Soul (Because It’s My Business): Finding Our Way to Joy, Love and Freedom,” released in 2021, the author decided it was time to write her debut cookbook. “Cooking From the Spirit: Easy, Delicious and Joyful Plant-Based Inspirations” was released on October 4, 2022. The cookbook is stocked with delicious, simple and trustworthy recipes, such as Stuffed Avocado, Jackfruit Pot Roast and Crab-less Cakes with Spicy Tartar Sauce, just to name a few.

Meditating on her childhood, Brown is excited about many of the recipes included in her book. “My Angel Eggs are one of the recipes that I’m most proud of and it blows people’s minds,” she laughs. However, some of the recipes have deep, sentimental meanings to Brown. “My momma’s meatloaf is a childhood favorite,” the Eden native reflects. “My mom and granny were my favorite collaborations. They’ve both been gone a long time and I’m still inspired by their recipes.”

If you are a fan of amazing, plant-based food, this book is for you. Putting her heart and soul into this project, Brown shares that this book is for everyone. “The book is for anyone who is curious about plant-based eating or long-time vegans wanting to try some new things,” Brown smiles. “It’s literally for everyone. I want people to trust themselves in the kitchen. Trust their spirit. Don’t worry about measurements honey,” she adds. “Cook from the spirit and I will be right there with you to help guide you.”

TAB TIME ALONG WITH DONNA’S RECIPE Never one to leave anyone out, the television star is happy to announce that season 2 of her original YouTube kids’ show “Tab Time,” returns in October. The vegan foodie and mother calls the show “part of her purpose,” which is to heal the world and that healing starts with children. “If we can create better children, then we can create better adults,” Brown says.

The author’s Tabitha Brown for Target collaboration offers four limited-time lifestyle collections that radiant Brown’s infectious joy for life. The third installment is due to drop in early 2023.

Adding to everything, her wildly successful hair care line, Donna’s Recipe (she is not her hair, but her hair has a life of its own), is expanding its product line to include fun, dessert-inspired products.

Want to learn more about the dynamic Tabitha Brown? Visit iamtabithabrown.com and follow her on Instagram, Twitter and TikTok (@Iamtabithabrown), Facebook (@TabithaBrown) as well as her Instagram hair page (@Donnasrecipe) and visit donnasrecipe.com. INGREDIENTS

Red potatoes, cut in half, or quartered if very big Sliced or shredded fresh or frozen carrots Sliced celery Sweet onion, cut into wedges Chopped garlic Canned young green jackfruit, drained Vegan no-chicken broth Coconut aminos, liquid aminos, or soy sauce Vegan bouillon base, such as Better

Than Bouillon seasoned vegetable base A dash of liquid smoke Dried thyme, rosemary, and/or sage Garlic powder Salt-free multi-spice seasoning Sea salt Ground black pepper

PREPARATION PUT the potatoes, carrots, celery, onion, and garlic in a slow cooker. Add the jackfruit. POUR in enough broth to barely cover the vegetables. Add some coconut aminos, bouillon base, and a dash of liquid smoke. Sprinkle in some dried herbs, garlic powder, seasoning spice, and a pinch each of salt and black pepper. STIR to combine. Cover and cook on low for 5 to 7 hours. The stew will be ready to eat after 5 hours, but the great thing about cooking jackfruit in the slow cooker is that it won’t do any harm to leave it longer, if that’s more convenient for you— and it keeps that good aroma in the kitchen. TASTE and adjust the seasoning. Serve very warm.

From Cooking from the Spirit by Tabitha Brown. Copyright © 2022 by Tabitha Brown. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.