Arak Sour
Arak Sour is bright, silky, and aromatic, with the unmistakable licorice note of arak balanced by fresh lemon and soft sweetness. The egg white creates a smooth foam, while sumac adds a subtle ruby tang that makes the drink feel unmistakably Levantine.
Ingredients
Cocktail base
- 100 mlarak
- 50 mlfresh lemon juice
- 30 mlsimple syrup
- 30 gegg white
- 1 gground sumac
To shake and serve
- 200 gice cubes
- 1 gground sumac
Instructions
- 1
Chill 2 small coupe or sour glasses if possible. Measure the arak, lemon juice, simple syrup, egg white, and 1 g ground sumac into a cocktail shaker without ice. Dry-shake hard for 15-20 seconds to build a stable foam.
- 2
Add the ice cubes to the shaker and shake again very hard for 15-20 seconds, until the tin feels icy cold and the drink is well chilled. A strong second shake gives the sour its fine, creamy head.
- 3
Double-strain evenly into the chilled glasses to catch ice shards and any coarse sumac. Let the foam settle for about 30 seconds.
- 4
Dust the top of each drink lightly with the remaining 1 g ground sumac and serve immediately.
Nutrition per serving
Notes
- •For the cleanest foam, use very fresh egg white and dry-shake before adding ice.
- •If you prefer a slightly tarter sour, reduce the simple syrup to 20 ml.
- •A few drops of orange blossom water can be added for a more Levantine aroma, but it is optional.
- •If serving raw egg white is a concern, use pasteurized egg white.
Background
Arak is the anise-flavored spirit widely enjoyed across the Levant, including Israel, where it is often mixed with water or used in refreshing aperitifs. This sour-style variation borrows classic cocktail technique and brightens the spirit with lemon, sugar, and a dusting of sumac, a distinctly regional tart spice.
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