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.
Add all the ingredients into a shaker with ice and shake.
Strain into a Collins glass over fresh ice.
Garnish with a lime wheel.
Serve with a straw.
* 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 sesame seeds and refrigerate. Good for up to 1 month.