Lazy Sumac

Mix a Lazy Sumac cocktail with BATCH in Peckham Rye, London

Posted by A Bite To Eat

About

One of our London Cocktail Week specials this low ABV cocktail can easily be beefed up a bit by leaving the seedily out and using a full 40 ml of Wolfburn Morven single malt. A great autumn and winter dram with smokey peat, ginger, and spice layers.

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You Will Need (9 things)

  • 10 ml Wolfburn Morven Single Malt Whisky
  • 30 ml Seedlip Spice 94 Drink Non-Alcoholic
  • 15 ml House of Broughton Ginger Natural Syrup
  • 10 ml Fresh Lime Juice
  • 10 ml Egg White
  • Crystallised Ginger
  • Sumac Powder
  • 10 ml Brick Brewery Blackberry and Sumac Sour Reduction (see recipe)
  • 3 ml Bitter Bastards Ginger Bitters

Steps (4 steps, 45 minutes)

  1. 1

    Sour Reduction

    Reduce a 330 ml Birck Brewery Blackberry and Sumac Sour beer in a wide pan in the stove to 150 ml

  2. 2

    Method:

    Add the whisky, Seedlip, brick brewery blackberry and sumac sour reduction, House of Broughton ginger natural syrup, lime, and egg white in a cocktail shaker.

  3. 3

    Reverse dry shake - do a “wet" shake followed by a dry shake; add ice to the mixture and shake for about 15 seconds, strain into the one of the shaking tins, discard the ice left in the other, and shake a cocktail tins without ice for about 10 seconds. This increases the fluffiness and mouthfeel of the cocktail by generating more numerous bubbles without the crushing/popping effect of ice in the tin.

  4. 4

    Serve: Double strain into a chilled coupe. Garnish with crystallised ginger covered in sumac powder.