Sumac Spritz Recipe

Toast and steep

Lightly toast the dried sumac in a dry skillet over medium-low heat for 1–2 minutes, just until fragrant (do not burn). Transfer toasted sumac to a small jar.

Combine with spirits

Pour the high-proof neutral spirit and Angostura bitters over the toasted sumac in the jar. Add the water and sugar, stir to dissolve the sugar, then seal the jar tightly.

Infuse

Let the mixture steep in a cool, dark place for 48 hours, shaking the jar once or twice daily to agitate the solids and encourage extraction.

Strain and finish

After 48 hours, strain the liquid through a fine-mesh strainer lined with cheesecloth into a clean bottle. Press on solids to extract remaining liquid. If necessary, adjust sweetness by adding a little more simple syrup or sugar dissolved in warm water (up to 1 tsp) to taste. Bottle and label. Yields roughly 3.5–4 oz; store in refrigerator and use like bitters (a little goes a long way).

Chill a stemmed wine glass or coupe in the freezer for 5–10 minutes (optional).

Fill a mixing glass or shaker with ice (about 1 cup). Add Tito's vodka, fresh grapefruit juice, simple syrup, and 3 dashes of the housemade sumac bitters.

Stir the mixture briskly for 10–15 seconds to chill and dilute slightly. Do not shake once Prosecco will be added.

Strain the chilled mixture into the prepared wine glass over fresh ice if you prefer it on ice, or without ice for a cleaner presentation.

Top gently with 4 oz chilled Prosecco. Pour slowly to preserve carbonation and create a gentle lift of foam and aroma.

Express a grapefruit twist over the drink to release oils, rim the glass with the twist and drop it in as garnish, or float a thin grapefruit wheel on top.

Serve immediately. Recommend stirring gently once more with the twist to integrate bitters' aroma right before drinking.