Lebanese Mary

This is my Lebanese variation on a bloody mary. Being of Lebanese descent I wanted to create a cocktail that evoked the summery freshness of the ubiquitous combination of tomato, cucumber and mint. I infused the vodka with sumac to add that special tang to it. This drink succeeded beyond what I expected. It works more as an after noon refresher than as brunch fare. This photo came out a bit fuzzy though.

LEBANESE MARY

Ingredients:
1 1/2 oz. sumac infused vodka
dash of arak
3 oz. fresh tomato juice
1 oz. fresh cucumber juice
1/2 oz. lemon juice
pinch of salt
1 sprig of mint (slap sharply between hands to "wake up" oils)

Tools:
Boston shaker
Srainer

Method:
Combine ingredients in Boston shaker with ice, roll to chill. Strain into an ice filled double old fashioned. Garnish with two grape tomatoes skewered between a cucumber peel, and top with a dusting of ground sumac.