We can't deny that we are unabashedly, irrevocably, all-consumingly in love with our girl Sumac. She has a tart, earthy, and fruity flavor that so wonderfully compliments the bitter orange notes of Campari and the botanical gin. Fresh raspberry is Sumac's soulmate, the yin to its yang, the perfect lover. In fact, this raspberry-sumac syrup is so delicious you may even want to make a big batch and add it to your herbal tea, or combine with fresh lemon and soda water for a sparkling lemonade sensation. May we present to you, our Lady in Red: with her showstopping crimson red color and vibrant flavors, you won't soon forget this stunning cocktail.
lady in red
1oz Beefeater Gin
.5oz dry vermouth (I recommend Dolin Dry)
.5oz Raspberry-Sumac Syrup
½ cup fresh raspberries
1 cup cane sugar
½ cup water
1 tbsp. Spicewalla Sumac
Spicewalla Sumac is also a part of our limited-edition Keepin' It Spicy collection!
to make the raspberry-sumac sauce:
1. Add raspberries, sugar, and sumac to a small saucepot and smash the berries using a wooden spoon, mixing them thoroughly with the sugar and sumac. Allow berries to macerate for about 30 minutes.
2. Add water and bring to a boil, stirring constantly to dissolve the sugar.
3. Reduce to a simmer and cook for 5 minutes, skimming off any foam from the top.
4. Remove from the heat and allow to cool.
5. Pour through a chinois or fine mesh strainer and discard the raspberry pulp.
6. Bottle and refrigerate the syrup.
to assemble the cocktail:
1. Add all ingredients to a mixing glass and fill with ice.
2. Stir for about 30 seconds until the mixing glass feels ice cold and the ingredients are thoroughly combined.
3. Strain into a rocks glass over fresh ice or a large cube.
4. Express a lemon peel over the top of the glass and discard the peel.
5. Garnish with a skewered raspberry.