To toast the ingeniously aMAZEing PuzzleBox, I’m going local. Israel has a wealth of rich flavors and spices traditional to the region which make cocktails as tasty as can be imagined. At his London restaurant Nopi, Israeli born British chef Yotam Ottolenghi makes food and drinks inspired by his Middle Eastern heritage influenced by the broader world cuisine when he is not writing a food column for the Guardian.

Sumac, which is part of the cashew family, is not the most common spice in a North American grocery store, although the spice does grow in this region. It is more often associated with the Middle East, East Asia, and Africa. I couldn’t find it on the spice racks at any regular stores. But perhaps it should be easier to find, because it has the most delicious tangy and floral aroma, often likened to fresh lemon juice. It adds acidity without being astringent, and is fruity but not sweet. It is a main component of Zatar spice blend. It imparts a pretty pink hue to the infused vodka here, and pairs perfectly with another classic pink Mediterranean fruit, the pomegranate. Pomegranates are no strangers to the cocktail world, being the base for grenadine syrup. Here it is the pure juice that adds tartness and body to the drink. The falernum, a tropical almond and ginger lime syrup, completes the adventure. This martini will aMaze you, much like the box, and you will want to have that experience more than once! Cheers!

Sumac Martini by Yotam Ottolenghi

2 oz sumac-infused vodka

1 ¼ oz Velvet Falernum

1 ¾ oz lime

1 ¼ oz pomegranate

Sumac

Shake ingredients with ice and strain into a pair of chilled coupes (makes 2 cocktails). Garnish with a dusting of sumac.

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