Combine all ingredients in a cocktail shaker with ice and shake vigorously for 15 seconds. Strain into a chilled Nick & Nora glass, garnish with dried ground sumac and dried edible flowers, and enjoy.
*Recommend using unsweetened dark roast or espresso blend cold brew
**Lapsang Souchong Tea and Sea Salt Syrup
Bring water to a boil in a small saucepan, then remove from the heat and add tea bags. Let steep for 15 minutes. Remove the tea bags from the saucepan, then return to heat, bring to a simmer, and add the sugar, stirring until dissolved. Once incorporated, remove from heat and let stand at room temperature until cool, about 1 hour before bottling and refrigerating. Use within 2 weeks.
