Reprinted from NOPI Copyright © 2015 by Yotam Ottolenghi, LLP. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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:
bottle (750 ml) of high-quality vodka
For the sumac martini:
ounces (60 ml) sumac-infused vodka
ounces (40 ml) Velvet Falernum liqueur
ounces (50 ml) lime juice
ounces (40 ml) pomegranate juice
pinches sumac, to garnish
- 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.
- 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.