1/4 cup dried sumac
1 qt. water, heated
2 oz. dry, white wine
1/2 cup fresh, wild oregano, bruised
Place sumac in a quart jar with lid. Pour in hot water. Close tightly and allow to sit overnight at room temperature. In morning, place mixture in refrigerator until evening. Remove all solids with a fine sieve. (The water will have a light red hue.) Place ice in cocktail shaker, and add white wine, two ounces of sumac water, a dash of Angostura bitters, and a handful of wild oregano. Shake well and strain into a chilled glass. Garnish with an oregano sprig.