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