Summer Sumac Sake Spritz

Isn’t Sibilance Satisfying…… There is something about the repetition of ‘s’ that just makes things so appealing, kind of like SoooooSssssie.

But more appealing is this drink. As you know, I love to take a concept and approach it from a different angle. Here, I wanted to develop a Sake Based Cocktail. The Sweet, Floral nature of Rose needed to be lifted with a touch of acidity. Rather than venture down the conventional citrus route, I chose to explore different avenues.

Sumac Berries glean their sour taste from acids that coat the fruit, they are fresh, bright and mouth puckeringly tart. Combined with a crisp Sake, Gin, and Sweet Rose, this is the ultimate summer refresher.

This Relies on a decoction to extract the essence from the Sumac to provide the freshest flavour.

I would opt for a floral based gin, or even one with an underlying note of Elderflower. If you have access to fresh Sumac Berries, try to gather them before a rainfall as this will wash the acid from the fruit.


Sumac Syrup:

240g Water

240g Caster Sugar

2 tbsp Dried Sumac/ 150g Dried Sumac Berries


25ml Gin

25ml Sumac Syrup

2 Drops Rose Water

50ml Sake

Soda Water to top up


1. Begin with the Sumac Syrup. Add the water, sugar & sumac to a small pan and bring to a boil. Simmer for 3-5 minutes or until syrupy.

2. Allow to cool to room temperature and infuse before staring through a muslin. Try not to squeeze the solids in the muslin as this will turn your syrup cloudy.

3. Once strained, decant into a sterile bottle and store in the fridge for 2 months (although it won’t last that long!)

4. Combine the Gin, Sumac Syrup, Rose Water & Sake in a cocktail shaker filled with ice.

5. Shake for 30 seconds to chill then pour into a champagne flute.

6. Top with Soda and Serve.