THE POISON APPLE

THE POISON APPLE:

2 oz. OOLA Whiskey Discourse Smoked Whiskey
1 can Seattle Cider Co. Semi-Sweet Cider
1/2 oz. Homemade sumac syrup (made from non-poisonous sumac berries)*

Shake whiskey and syrup over ice and strain into a cocktail glass. Top with cider. Use a melon baller to scoop out a ball of a crisp apple for garnish. Enjoy!

*Combine 1 cups water and 1 cups sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved. Remove from heat. Add 3 tablespoons ground sumac (available at Middle Eastern grocery stores), stir to combine, and allow to infuse for 5 minutes. Strain through a fine mesh strainer. Sumac syrup can be stored in a sealed container in the refrigerator for up to 5 days. Wondering what to do with your extra sumac syrup? Try it in some sparkling lemonade with some Gin!

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