Roya and the Ocean

By: Hannah Lee Leidy
Photo by Sara Hannah

Food Culture of the South

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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

  • Sumac Tincture
  • 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
  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.

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

  • From Adam Rowe of Leon’s Full Service in Decatur, Georgia

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