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
Ingredients
- 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
Directions
-
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.
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