Sumac Sour

Sumac-infused syrup provides both tartness and a berry-tannic quality in a gin sour that uses no citrus at all — the result is a drink with a soft, lingering acidity that reveals itself over several sips.

Served in a coupe glass · Garnish: Sumac dust on foam, dried sumac berries · Difficulty: medium

Ingredients

• 2 oz London Dry Gin
• 1 oz Sumac Infused Syrup
• 1 whole Egg White
• 2 dashes Orange Bitters

Instructions

1. To make sumac syrup: simmer 2 tbsp ground sumac in equal-parts sugar-water for 10 minutes; strain.
2. Dry-shake gin, sumac syrup, and egg white.
3. Add ice and shake hard.
4. Double-strain into a coupe.
5. Add bitters on the foam.

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