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Mexico meets the Middle East with this fruity, smoky twist on the OG Tommy’s.
About the cocktail
Fun fact: Uncle Dan froths a Marg. Don’t believe us? Have a look-see through our many cocktails on Dan’s Daily… the ol’ tequila, Cointreau and lime get a bit of a go-around. So, old Dan, smiling down at us from wherever he is, would love this next cocktail from Kayla Reid – the St Sumac Marg. But first, a little introduction to our creative cocktail genius. Kayla is no stranger to Dan’s Daily. In fact, she’s been working with us behind the scenes for a while now. Most recently, she helped us create the incredible Bit of Brunch cocktail, a twist on the Marmalade Martini. This time it’s a smoky yet floral and fruity twist on a Margarita, blending Mexican and Middle Eastern influences. “It kind of gives off a Tommy's Margarita vibe, but a bit earthier,” explains Kayla. “Fun and summery.” So, what goes into this delicious summery concoction? Elderflower liqueur (AKA the bartender’s ketchup, the most well-known of which is St-Germain), mezcal, lime juice, pomegranate seeds and, the pièce de résistance, a sea salt and sumac rim. Huh? Sumac? Get around it. Sumac, pronounced soo-mak, is a wine-coloured ground spice made from dried berries. Native to Iran, it’s a fundamental ingredient in Middle Eastern cooking, prized for its citrusy, tangy flavour that can stand in for lemon zest in dishes. “The earthy, citrusy sumac pairs nicely with the smoky mezcal,” explains Kayla. “I think we do eat with our eyes first, and it’s just really gorgeous with the pops of pomegranate and the sumac rim. It’s enticing but also smoky, sour and can pack a bit of punch. It’s like the Jan from The Office of cocktails.” Kayla suggests enjoying this cocktail in the arvo sun, with Childish Gambino playing in the background while snacking on anything salty and crunchy – chippies with chicken salt sounds good to us. Want to have a go at Kayla’s St Sumac Marg? Have a squiz at her top tips below.
Watch: How to make a St Sumac Marg
Ingredients
20mL elderflower liqueur
40mL mezcal 20mL lime juice 10mL lemon juice 10mL agave syrup Garnish: sumac and salt for glass rim, and pomegranate seeds
Method
Mix equal parts sumac and sea salt on a small plate, then use a wedge of lime to wet the rim of your glass before rolling it in the mixture to lightly coat. Pop the glass in the fridge to chill until you’re ready to pour Add all ingredients to a cocktail shaker with heaps of cubed ice Shake until nice and frosty, then double strain into your rimmed glass Top with fresh cubed ice Add a heaped teaspoon of pomegranate seeds to the top of your cocktail – try to let some sit on the ice and others fall to the bottom
Dan’s top tips
An easy enough cocktail to make, the St Sumac Marg is a bit of a crowd-pleaser. Make it as the recipe says, or give it a little twist. “Try using different kinds of salts to add extra layers of flavour to your cocktails,” suggests Kayla. “Rims such as smoked salt or black lava salt work fabulously.” A bit short on your agave sweetener? Kayla says not to stress. “The agave can be swapped with any other sweetener you have – honey, sugar syrup or even maple syrup will work great as well.” Lastly, it’s important to rim your glass first and chuck it in the fridge. That way your Marg will be as cold as possible when served, and that rim will stay intact.
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