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Sumac martini

Serves 2
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For anyone who thinks they don’t like cocktails because they are too sweet, this is for you. Sumac – the dark red spice with a sharp astringent kick – is one that we love to sprinkle over food. It has a musty, lemony flavour which, as Lukasz Rafacz discovered when creating this drink, works just as well in a cocktail.


60ml sumac-infused ketel One vodka
40ml velvet falernum liqueur
50ml lime juice
40ml pomegranate juice
pinch sumac, to garnish
20g sumac
1 700ml bottle Ketel One vodka


  1. To make the infused vodka, place the sumac in a large glass or china bowl and pour over the vodka. Cover and set aside for 2 hours, stirring from time to time, then strain back into the bottle through a fine mesh or muslin-lined sieve.
  2. When ready to serve, place all the ingredients in the glass section of a Boston shaker with some cubed ice. Shake really hard for 10–15 seconds, then double-strain (through a Hawthorne strainer and into a fine-mesh sieve) into two chilled martini glasses. Serve at once, with a sprinkle of sumac on top.