Amber Mayfield Hewett loves a good party. Not “good” in the sense that there were enough chairs and everyone liked the dip (though a killer dip and a place to sit definitely don’t hurt). To Amber, a good party is one where everyone in the room feels like they belong — no one feels like a plus-one or wonders if they should’ve stayed home. “In my early twenties, I was living in Harlem and working as an assistant at a TV network,” she explains in her new book, Your Turn to Host. “I loved going out, exploring the restaurant scene and private clubs… But something always felt missing. Even though I was surrounded by people all the time, I felt lonely.”
So, Amber started her own supper club, hosting dinners as a way to create community. “The first dinner was 24 people — roommates, co-workers, people I’d met out in the city,” she says. “Everyone walked in as strangers, but as the night went on, they were laughing and swapping stories like old friends.” Her supper club has since grown into a full-time career, and as of this week, a book — a guide to hosting meaningful gatherings of all kinds: Friendsgiving potlucks, Sunday suppers, and of course, cookouts.
“At the core, cookouts are a way for your village to come together,” Amber explains. “I keep an open-door policy for kids and friends of friends. And to me, cookouts are synonymous with freedom because of the holidays typically celebrated with them, including Juneteenth.” In her book, Amber offers a full guide for a Juneteenth cookout — everything from grilling tips to lawn games, as well as her own recipe for traditional Red Drink. “On Juneteenth, it’s customary to serve red foods and beverages,” she says. “Red is a symbol of the profound sacrifice and resilience of African American people.” Amber’s recipe starts with a classic sorrel-syrup base (“You can use the same technique to make other syrups, like lavender or elderflower”) and is spiked with a cup of rum. “You can easily omit the booze if you prefer a non-alcoholic version,” she adds. “The drink is delicious and refreshing on its own.” Here’s how to make it…
Red Drink
Serves 15
From Your Turn to Host by Amber Mayfield Hewett
Sorrel Syrup:
4 cups (1 L) water
1 1/2 cups (300 g) sugar
1 cup (1 1/2 oz/40 g) cut and sifted dried hibiscus flowers
2 cinnamon sticks
Punch:
2 (2 L) bottles club soda
1 cup (240 ml) dark rum
Juice of 2 large lemons
Ice cubes
4 lemons, sliced into wheels and seeded, for garnish
Make the syrup: In a medium pot, combine the water and sugar. Bring to a boil over a medium-high heat, stirring until the sugar has dissolved. Add the hibiscus flowers and cinnamon sticks, and stir until the flowers start to soften. Reduce the heat to medium to maintain a gentle boil. Cook, stirring occasionally, until the syrup is deep red in color and infused with a floral flavor (about 20 minutes). Remove from the heat and let stand for 5 minutes.
Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid; discard the solids. Let the syrup cool completely before using or storing (about 30 minutes). The sorrel syrup can be stored in an airtight container in the refrigerator for up to a week.
Make the punch: In a large punch bowl, stir together the club soda, 1 cup (240 ml) of the sorrel syrup, rum, and lemon juice to combine. (Amber notes: “If you’re skipping the rum, and want a little more flavor, you can add a splash of lemonade or a berry-flavored sparkling water.”) Serve with ice and garnish with lemon wheels.
Big thanks to Amber for sharing this recipe with us! You can find TONS of party recipes and hosting tips in her book and newsletter.
P.S. Five easy party foods, and a monochromatic fruit salad.
(Top photo by Xiana Gutierrez. Excerpted from Your Turn to Host by Amber Mayfield Hewett, published by Artisan Books. Copyright © 2026.)
