Muddle the lime wedges and basil in a sturdy container then transfer to a glass rimmed with sumac sugar. Add rum, sumac tea, simple syrup and lime juice and stir gently. Add ice and a splash of club soda or seltzer and garnish with basil.

Simple Syrup with Herbs

To make any simple syrup using fresh herbs, use equal amounts of sugar, water and herbs. Bring the mixture to a boil, then simmer for about 10 minutes, allowing the sugar to dissolve completely and the herbs to integrate and begin to color the syrup. Let the mixture cool, then strain out the herbs and put the syrup into a glass jar or bottle with a secure lid. You can store the simple syrup in a covered jar in the refrigerator for up to a month.

Sumac Sugar

Stir together equal parts of dried sumac berry powder and sugar.

Sumac Tea

Steep dried sumac berries in boiling water. Use about a 3-to-1 ratio of water to berries. It is OK to have some branch parts in there, but I pull the little branches off the large main branch and strip off as many berries as possible. A strong brew is generally desired so let the mixture sit until cooled. Then strain out the berries and refrigerate until you are ready to make the cocktails.

Drying and Preparing Sumac

Harvest the sumac on a dry day in September or October when the clusters are bright or dark red. Then arrange the berry clusters on a screen in a dark, dry, warmish place where air circulates. When they are no longer sticky, break apart the clusters and use as-is or take the next step to get a sumac berry powder. Put the berry clusters in a blender and whirl a few times. The berry powder and stems will separate. Using the edge of a spoon, sift the powder through a strainer to get a nice clean powder. Store in a sealed container in a dark, cool, dry place. The dry powder can last at least two years if kept in proper conditions.

Note: I use purple basil in this drink and simple syrup for its visual appeal, but you can easily substitute Genovese basil for a similar taste.