Cherry Sumac Swizzle
Saved by 5 People
About this Cocktail

An original cocktail from

  • For the cherry-sumac syrup:
  • 1 cup sugar
  • 1 cup water
  • 1 1/2 cups sweet cherries, pitted and quartered
  • 1 1/2 teaspoons dried sumac
  • For the cocktail:
  • 2 ounces demerara rum (such as El Dorado 15 year)
  • 1 1/4 ounces cherry-sumac syrup
  • 1/2 ounce Velvet Falernum
  • Crushed ice
  • Dried sumac, for garnish

For the syrup: 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.

For the cocktail: In the bottom of a highball or pilsner glass, add rum, cherry-sumac syrup, and falernum, and fill glass with crushed ice. Throw in a couple of those reserved cherries left over from the syrup too. 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.


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