Cherry Sumac Swizzle Recipe
- 1 cup sugar
- 1 cup water
- 1 1/2 cups sweet cherries, pitted and quartered
- 1 1/2 teaspoons dried sumac
- 2 ounces demerara rum (such as El Dorado 12 year)
- 1 1/4 ounces cherry-sumac syrup
- 1/2 ounce Velvet Falernum
- Crushed ice
- Dried sumac, for garnish
- 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.
- In the bottom of a highball or pilsner glass, add rum, cherry-sumac syrup, and falernum, and fill glass with crushed ice. 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.
sugar, water, sweet cherries, sumac, rum, cherrysumac, velvet falernum
Taken from www.seriouseats.com/recipes/2014/06/cherry-sumac-swizzle-cocktail-rum-falernum-recipe.html (may not work)