Yotam Ottolenghi and Lukasz Rafacz's Sumac Martini

By Samantha Weiss Hills
October 22, 2015
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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

Serves: 2

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
  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.

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