Sumac Martini

Adapted from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully

For anyone who thinks they don’t like cocktails because they are too sweet, this is for you. Sumac—the dark red spice with a sharp astringent kick—is one that we love to sprinkle over food. It has a musty, lemony flavor that, as Lukasz Rafacz discovered when creating this drink, works just as well in a cocktail.

Reprinted with permission from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.



  • 1 1/4 ounce Velvet Falernum
  • 2 ounces sumac-infused Ketel One vodka (See Editor's Note)
  • 1 3/4 ounce lime juice
  • 1 1/4 ounce pomegranate juice

Garnish: a pinch of sumac

  1. Place all the ingredients in a shaker with some cubed ice.
  2. Shake really hard for 10 to 15 seconds, then double-strain (through a Hawthorne strainer and then a fine-mesh sieve) into two chilled martini glasses.
  3. Serve at once, with a sprinkle of sumac on top.
Editor's Note

Sumac-infused Ketel One vodka:

1 bottle Ketel One vodka 
3 tbsp sumac

To make the infused vodka, place the sumac in a large glass or china bowl and pour over the vodka. Cover and set aside for 2 hours, stirring from time to time, then strain back into the bottle through a fine-mesh or muslin-lined sieve.