Lazy Sumac

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

https://www.cutoutandkeep.net/projects/lazy-sumac • Posted by A Bite To Eat

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.

You will need

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

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Description

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.

Instructions

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