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Za'atar Paloma

By
Ari Bendersky
Ari Bendersky
Ari Bendersky
Ari Bendersky is a freelance journalist, editor and video producer specializing in food, drinks, travel and wellness. He is based in Chicago.
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Published 09/4/18
Za'atar Paloma
Image:

Liquor.com / Tim Nusog

At Sitti, an authentic Lebanese restaurant in downtown Raleigh, N.C., every table gets greeted with fresh pita and a dish of za'atar-infused olive oil for dipping. From this, bartender Whitney Neal envisioned a cocktail using the savory-sweet blend of spices like sumac, sesame and thyme for a fresh take on a Paloma. Her version mixes Patrón silver tequila with fresh grapefruit juice and an ounce of za'atar simple syrup, served over ice with a lime wheel garnish. Sip on its own or enjoy it with grilled meat.

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Ingredients

  • 1 1/2 ounes Patrón silver tequila
  • 1 ounce grapefruit juice, freshly squeezed
  • 1 ounce za’atar simple syrup*
  • Garnish: lime wheel

Steps

  1. Add all ingredients into a shaker with ice and shake until well-chilled.

  2. Strain into a Collins glass over fresh ice.

  3. Garnish with a lime wheel.

Za’atar simple syrup: Add 2 cups sugar and 2 cups water to a saucepan over medium heat. Stir until sugar is dissolved. Add 1/4 cup za’atar while syrup is still hot to let spices steep. Let sit for at least 3 hours. Strain out solids and discard. Will keep, covered and refrigerated, for up to 1 month.