‘NOPI’ Sumac Martini
For anyone who thinks they don’t like cocktails because they too sweet, this is for you. Sumac — the dark red spice with a sharp astringent kick — is one that we love to sprinkle over food. It has a musty, lemony flavor that, as Lukasz Rafacz discovered when creating this drink, works just as well in a cocktail.
Related
Serves 2
For sumac-infused Ketel One vodka:
3 tablespoons sumac
1 (750 ml) bottle Ketel One vodka
2 ounces sumac-infused Ketel One vodka
1¼ ounce Velvet Falernum liqueur
1¾ ounce lime juice
1¼ ouncepomegranate juice
A pinch of sumac to garnish
1) To make the infused vodka, place the sumac in a large glass or china 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 Hawthorne strainer and then a fine-mesh sieve) into two chilled martini glasses. Serve at once, with a sprinkle of sumac on top.
Reprinted with permission from “NOPI: The Cookbook” by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO