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Detroit’s Sugar House’s spring cocktail menu features a bouquet of flowers native to the region like staghorn sumac. Unlike poisonous sumac,
the staghorn sumac sprouts bright red and edible drupes often used in Middle Eastern cuisine. “The cocktail is a refreshing sour with a hint of smoke and vibrant aromatics that are perfect for getting you ready for warm, sunny days,” says Julia Haase, the cocktail bar’s general manager.

Ingredients (1 serving)��

1 oz. Banhez Mezcal

¾ oz. El Jimador Blanco

¾ oz. apricot-lemon Strega simple syrup

½ oz. lime juice

1 dried Middle Eastern chili

Directions

Combine ingredients in a tin,��add ice, and shake for about 20 seconds. Using both a Hawthorne and fine strainer, double strain the cocktail into a sumac-rimmed rocks glass. Serve and enjoy!

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