Before we get to today’s drink, I just wanted to let you guys know that I’ve been hopping all over the internet this week invading other people’s websites, like I sometimes do. Please check out the links for some drink recipes not found on this site! Especially tasty for summer!
Now, onto the drink.
Cherries are just blowing up right now at the farmer’s market, so I keep using them. And also apparently crushed ice. But what I’m seriously, stupidly, into right now is spices. That might sound weird, so let me explain. In the same way that I will read cocktail books and make lists of all the ingredients I don’t have so that I can purchase at some point in time, I tend to read cookbooks and do the same with ingredients I’m unfamiliar with. After getting the Jerusalem Cookbook I started making lists of spices that I’d never heard of, or had seen before and hadn’t a clue as to what I should do with them. So now I have packs of za’atar, urfa pepper, ras el hanout and sumac crowding the shelves with 3 different kinds of cinnamon, pounds of multicolored peppercorns, and so much star anise I’m considering turning it into a wreath for Christmas this year (I’m never going to use it all). Clearly, I like to hoard spices (at least it’s not cats).
So I decided to use one of these unique spices to come up with a drink for the Serious Eats team: sumac. Sumac is awesome by the way. It has so much going on that it’s a pretty versatile spice to have on hand. Both sweet and savory, a little bitter, a bit more sour… it really can be used in place of lemon in a lot of dishes. But, since we’re talking cocktails here, I decided that those sweet summer cherries could use a little sourness to them. That and tons of ice.
Swizzles are serious drinks with a not so serious name. They can pack a punch on the booze side, and should be treated as a sipper, not a big gulp. Also, they require special tools. To make a proper swizzle one must use a swizzle stick that comes from the swizzlestick tree. Seriously, that’s its name. You can get by with a bar spoon too, so don’t feel like you need to go buy any special equipment. Although, if you’re already planning on doing that, I’ve picked out a couple things at the end of this post.
Now, some of you are probably properly trained in the ingredients of a swizzle, so allow me some liberties here as I tell you I left out the traditional lime juice so that the tartness from the sumac shines through. There’s some falernum added to justify that though too.
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 15 year)
1 1/4 ounces cherry-sumac syrup
1/2 ounce Velvet Falernum
Dried sumac, for garnish
- 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.
- For the cocktail: In the bottom of a highball or pilsner glass, add rum, cherry-sumac syrup, and falernum, and fill glass with crushed ice. Throw in a couple of those reserved cherries left over from the syrup too. 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.
First, this is a pretty satisfying drink.Â The tangy sumac and cherry syrup balances the heady vanilla and spice flavors of the rum and falernum. Second, it’s not super boozy, but the rum is very much present.
Will you be seeing more crushed ice recipes on here in the coming months? Yeah, probably, so be prepared to whack that hammer.
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