Recipe by Serjan Midili

I found this recipe on the Chilled website, thought it would compliment something I’m making for a dinner next week for some friends, so gave it a whirl.
I had to make the Sumac Syrup. Which was a simple syrup, with added Sumac.
Sumac has a tangy and slight sourness, somewhat smoky, and decidedly earthy, flavour. An essential ingredient in some Middle Eastern dishes. Sumac is the dried berry of a Rhus Tree, that is related to a cashew, of all things. Not the poison one though.
If you have it in your cupboard, you may already know, sprinkled on fresh tomatoes, it’s delicious.

Ingredients:
60ml Bourbon – I used Michters
15ml Fresh Lemon Juice
15ml Sumac Syrup

Destructions
Shake all ingredients together with ice until chilled, strain into serving glass of choice.

Garnish
with a sprinkle of Sumac and a cherry.

Voila!
It definitely lifts a Whiskey Sour to another level. Yummo.