Mix a Lazy Sumac cocktail with BATCH in Peckham Rye, London
One of our London Cocktail Week specials this low ABV cocktail can easily be beefed up a bit by leaving the seedily out and using a full 40 ml of Wolfburn Morven single malt. A great autumn and winter dram with smokey peat, ginger, and spice layers.
You Will Need
Reduce a 330 ml Birck Brewery Blackberry and Sumac Sour beer in a wide pan in the stove to 150 ml
Add the whisky, Seedlip, brick brewery blackberry and sumac sour reduction, House of Broughton ginger natural syrup, lime, and egg white in a cocktail shaker.
Reverse dry shake - do a “wet" shake followed by a dry shake; add ice to the mixture and shake for about 15 seconds, strain into the one of the shaking tins, discard the ice left in the other, and shake a cocktail tins without ice for about 10 seconds. This increases the fluffiness and mouthfeel of the cocktail by generating more numerous bubbles without the crushing/popping effect of ice in the tin.
Serve: Double strain into a chilled coupe. Garnish with crystallised ginger covered in sumac powder.