Food Culture of the South
Makes 2 cocktails
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
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
- 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.
- 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.
- From Adam Rowe of Leon’s Full Service in Decatur, Georgia