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Roya and the Ocean


6 generous dashes Sumac Tincture (recipe follows)

4 dashes black lemon bitters

½ ounce freshly squeezed orange juice, finely strained

1 ounce freshly squeezed lemon juice, finely strained

¼ ounce ginger juice

¼ ounce simple syrup

½ ounce pomegranate juice

½ ounce Clément Cirop de Canne or other cane syrup

2 ounces St. George Terroir Gin

2 ounces Blanc de Blanc Brut or your favorite sparkling wine

Garnish: Sprig of thyme and dried sumac berries


  1. Make ginger syrup by combining ginger juice with simple syrup.
  2. Make pomegranate syrup by combining pomegranate juice and Clément Sirop de Canne or other cane syrup.
  3. Combine all ingredients and shake.
  4. Double strain into two chilled coupe glasses. Top with bubbly and garnish with thyme and sumac berries. 


Sumac Tincture

Chef note: Make one week ahead of time.

2 tablespoons dried sumac berries
½ teaspoon green peppercorn
¼ teaspoon black peppercorn
Zest from 2 lemons
1 single lime peel
1 tablespoon fresh thyme leaves
1 quart 100-proof neutral grain spirit
1 ounce water
3 ounces Clément sirop de canne or other cane syrup

Muddle peppercorns, citrus peels, and thyme. Steep for 1 week in grain alcohol, agitating daily. Finely strain through an oil or coffee filter. Add 1ounce water and cane syrup. Stir or shake to combine ingredients.