by Jason Kindness, Managing Partner, Kai Bar, East Greenwich.
A wink to Johnny Cash’s anthem, don’t be thrown by the sumac syrup. Sumac is available in well-stocked markets and herb stores (and online) and adds a nice tart, juicy note to this pink drink. If you can’t find it, simply substitute pomegranate juice.
Ingredients
- 1½ ounces Keel Vodka
- ½ ounce fresh-pressed lemon juice
- ½ ounce Sumac syrup* (or substitute unsweetened pomegranate juice)
- Prosecco
- Lemon peel twist for garnish
Instructions
Combine vodka, lemon juice and sumac syrup in a bar tin with ice and shake vigorously for 15 seconds. Strain into a Collins glass filled with fresh ice and top with prosecco. Garnish with a lemon twist. Yields 1 cocktail.
* Sumac Syrup: In a small saucepan, combine 1 cup granulated sugar, 1 cup water, ½ cup dried sumac berries, simmer for 30 minutes. Remove from heat, cool for 30 minutes. Fine-strain into a clean bottle and refrigerate up to 1 week.
