Recipe by Chickadee Room bar manager Sabrine Dhaliwal. This new addition to the menu is a rich and savoury cocktail flavoured with sumac, a tangy, citrusy spice popular in Middle Eastern cuisine.
1.5 oz Sumac-infused blanco tequila (see note)
0.75 oz amontillado sherry
0.5 oz Cynar
2 dashes Bittered Sling Lem-Marrakech bitters
Garnish: lemon peel
Combine all ingredients into a mixing glass, add ice and stir for 10 seconds until well chilled. Pour cocktail over ice in a rocks glass. Squeeze the peel to express lemon oils over top cocktail, and discard. Serves 1.
Note: Combine in a litre-sized Mason jar 1 (750 mL) bottle of blanco tequila with 1 Tbsp sumac. Infuse for 24 hours, shaking periodically. Strain through a coffee filter, bottle and use as needed.