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Cat in the Hat Recipe by Tobin Shea | The Silk Road Cocktail Collection

Follow Redbird Bar Director Tobin Shea’s simple instructions below for the Cat in the Hat cocktail. Inspired by flavors of the Middle East, the addition of Sumac adds a mild, tangy, lemony flavor and gives this fizz a refreshing twist.

Cat in the Hat
¾ oz Capurro Pisco
¾ oz St George Bontanivore Gin
¾ oz Dolin Dry Vermouth
¾ oz Sumac Syrup*
½ oz Pressed Lemon
½ oz Pistachio Orgeat**
1 oz Soda

Combine all ingredients into an empty shaker, dry shake until emulsified. Add ice and shake until chilled. Add an ounce of chilled soda to the shaker, and strain into a Collins glass. Garnish with a dust of dried Sumac.

*Sumac Syrup
¼ cup Dried Sumac
2 quarts Hot Water
Equal parts Sugar

Combine sumac and water, let steep for 2 hours. Strain and add sugar.

**Pistachio Orgeat
3 cups Filtered Water
7 oz Shelled, Raw Unsalted Pistachios
14 oz Sugar (a scant 2 cups)
1/2 teaspoon Salt

Bring the water and pistachios to a boil and remove from heat, allow to cool. Place pistachio and water into a blender. Blend until smooth and fine stain through a milk bag. Add sugar and salt to strained liquid. Bottle and store in dry cool place.

For more information on The Silk Road Cocktail Collection, visit redbird.la/silk-road. 

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