Yotam Ottolenghi and Lukasz Rafacz's Sumac Martini

October 22, 2015
1 Ratings
Photo by James Ransom
  • Serves 2
Author Notes

Reprinted from NOPI Copyright © 2015 by Yotam Ottolenghi, LLP. Published by Ten Speed Press, an imprint of Penguin Random House LLC. —Samantha Weiss Hills

  • For the sumac-infused vodka:
  • 3 tablespoons sumac
  • 1 bottle (750 ml) of high-quality vodka
  • For the sumac martini:
  • 2 ounces (60 ml) sumac-infused vodka
  • 1 1/4 ounces (40 ml) Velvet Falernum liqueur
  • 1 3/4 ounces (50 ml) lime juice
  • 1 1/4 ounces (40 ml) pomegranate juice
  • a few pinches sumac, to garnish
In This Recipe
  1. To make the infused vodka, place the sumac in a large glass or ceramic 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 a shaker with some cubed ice. Shake really hard for 10 to 15 seconds, then double-strain (through a strainer and into a fine-mesh sieve) into two chilled glasses. Serve at once, with a sprinkle of sumac on top.

See what other Food52ers are saying.

  • Mary Wawro
    Mary Wawro
  • Alex Walker
    Alex Walker
  • KR

4 Reviews

Mary W. November 24, 2019
I have completely given up drinking but still enjoy reading about cocktails with a view toward adapting ideas to a menu of cocktails. Sumac made me think about a cocktail a friend made a few years ago while I was still enjoying alcohol. It was a shisotini. Martini with shiso. Excellent, very unusual and refreshing. Don't remember exactly how he did it but there was muddling and shaking involved I think although perhaps only one or the other would be needed.
Mary W. November 24, 2019
Mock-tails! Damn you autocorrect. Took me 3 times to assert my will.
KR October 26, 2018
This is fabulous. Sumac-infused vodka is now a pantry staple for me.
Alex W. September 3, 2017
Everything Ottolenghi always sounds good, and then tastes better... sumak + alcohol = yummy