Twilight in Tangier

Dive into an exotic blend that balances the tangy and sweet nuances of the Middle East and the vibrant zest from down under. Twilight in Tangier is an innovative cocktail that features a handmade kiwi sumac syrup, bringing an intriguing, tart undertone to the mix. This drink captures the essence of a sunset over the bustling markets and serene landscapes of Tangier, with kiwi adding a refreshing twist. Ingredients: - 2 oz Gin (a floral gin works best) - 1 oz Kiwi Sumac Syrup* - 0.5 oz Fresh lemon juice - 1 oz Cucumber water (thinly slice cucumber, let it sit in water for an hour, then strain) - A splash of tonic water - Ice - Garnish: Thinly sliced kiwi wheel and a sprinkle of sumac Kiwi Sumac Syrup: - 1 cup water - 1 cup granulated sugar - 2 ripe kiwis, peeled and cubed - 1 tablespoon ground sumac To make the Kiwi Sumac Syrup, combine water and sugar in a saucepan over medium heat. Stir until sugar dissolves completely. Add kiwi cubes and sumac, simmer for 5 minutes. Let it cool, then strain to remove kiwi pulp and sumac residue. The syrup can be stored in a refrigerator for up to two weeks. Instructions: 1. In a cocktail shaker, combine the gin, kiwi sumac syrup, fresh lemon juice, and cucumber water with a handful of ice. 2. Shake until well chilled, about 15 to 20 seconds. 3. Strain into a chilled highball glass filled with ice. 4. Top with a splash of tonic water for a refreshing fizz. 5. Garnish with a thinly sliced kiwi wheel and a sprinkle of sumac on top for an extra touch of tartness and color. Glass: Serve in a highball glass to maintain the perfect balance between the tonic's effervescence and the drink's rich flavors, ensuring a refreshing experience with every sip. Twilight in Tangier is a testament to creativity and the art of cocktail making, offering a journey to far-flung destinations in every sip.