Sumac martini
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.
Recipe from NOPI published by Ebury Press
Ingredients
60ml sumac-infused Ketel One vodka (see right)
40ml Velvet Falernum liqueur
50ml lime juice
40ml pomegranate juice
a pinch of sumac, to garnish
Sumac-infused ketel one vodka:
20g sumac
1 x 700ml bottle Ketel One vodka
Method
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.
