Beet juice gives this sumac gimlet from Vancouver’s Nuba a springy pink hue (and plenty of vitamin C), while the sumac itself brings a bright and beautiful tang to the infused gin. The result is a fresh and punchy cocktail just right for toasting a new start.
2 oz sumac-infused gin (see below)
3/4 oz lime juice
1/2 oz simple syrup or agave syrup
1/4 oz apple, beet and carrot juice (or just beet juice will work)
Place one large tablespoon of ground sumac into a bottle of Tanqueray gin. Leave for 3 to 4 hours, or until gin turns pink. Filter out the sumac after 3-4 hours, with a coffee filter or a fine-meshed sieve.
Put all ingredients in a shaker with ice and shake well. Double strain into chilled coupe glass. Garnish with a dehydrated lime slice.