At his new Minneapolis restaurant, Owamni by The Sioux Chef, Sean Sherman worked with bar manager Kareen Teague to create a drink menu that celebrates native plants. Try this zero-proof cocktail infused with balsam fir.
Combine 10 cups water, 1/2 cup dried balsam fir leaves and 2 tablespoons dried sumac berries in a large pot. Bring to a boil, then simmer 30 minutes; let cool. Blend the fir-sumac liquid with 2/3 cup each blackberries and raspberries and 1 1/2 cups aronia berries until smooth; strain through a fine-mesh sieve. For each drink, combine 3/4 cup of the berry mixture and 1 tablespoon agave syrup in a shaker with ice. Shake, then strain into a tall glass with ice. Garnish with a balsam fir sprig.