x

Email this Recipe

Cocktails

Cherry Sumac Swizzle

Cherry Sumac Swizzle

This cool cocktail has a Middle Eastern twist. [Photo: Elana Lepkowski]

Sumac, a spice made from the dried fruit of the sumac plant, has long been used to add a tart, floral, almost citrusy (but slightly savory) flavor to Middle Eastern dishes. A classic swizzle is made with rum, lime, sugar, and mountains of crushed ice, but here, the lime is left out, in favor of a tangy cherry and sumac syrup. Falernum, which is flavored with bitter almond, lime, ginger, and cloves, serves as a sweetener.

To swizzle the cocktail, plunge your swizzle stick or bar spoon all the way down into the ice-filled glass and then back up again, all while twirling the stick (or spoon) by rapidly rubbing the handle between your palms (like you're trying to keep warm). This should create a frost on the glass and make sure the rum gets properly diluted.

Cherry Sumac Swizzle

Loading text goes here What's This? OK

About This Recipe

Yield:1 cocktail, plus extra syrup
Active time:10 minutes
Total time:2 hours 20 minutes
Special equipment:swizzle stick or barspoon, tall highball or pilsner glass
This recipe appears in: Cool Off With a Cherry Sumac Swizzle

Ingredients

  • For the cherry-sumac syrup:
  • 1 cup sugar
  • 1 cup water
  • 1 1/2 cups sweet cherries, pitted and quartered
  • 1 1/2 teaspoons dried sumac
  •  
  • For the cocktail:
  • 2 ounces demerara rum (such as El Dorado 12 year)
  • 1 1/4 ounces cherry-sumac syrup
  • 1/2 ounce Velvet Falernum
  • Crushed ice
  • Dried sumac, for garnish

Procedures

  1. 1

    For the syrup: Combine sugar, water, cherries, and sumac in a medium saucepan over medium-high heat. Bring to a simmer and cook for 10 minutes. Remove from heat. Let stand, covered, for 2 hours. Strain into an airtight container, reserving cherries for garnish. The syrup can be refrigerated for up to 1 week.

  2. 2

    To make 1 cocktail: In the bottom of a highball or pilsner glass, add rum, cherry-sumac syrup, and falernum, and fill glass with crushed ice. Using a swizzle stick or bar spoon, rapidly spin back and forth between your hands while also moving it up and down. Add more ice to fill the glass. Garnish with a sprinkle of sumac and several of the reserved cherry quarters from the syrup.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: