Paula Lukas: How the hell did you come up with this drink?
I did it a couple of years ago on my menu at Nur, a two-star Israeli restaurant in NYC. I wanted to use some middle eastern spice. I wanted to use sumac. I always have rim my cocktails. I was trying to think of what goes with the food—what’s used in Middle Eastern and North African influences? Apricot is in some of the dishes, so apricot liqueur; rye cause it doesn’t have the sweetness of the corn; thyme is in it. I used to shake it with a bit of thyme and garnish it with thyme.
Cocktail: Brass in Pocket
Combine liquid ingredients in a shaker with ice.
Shake and strain into a coupe that has been half-rimmed with sumac.
Garnish with a slapped sprig of thyme.