The Wind Rises Cocktail
Thomas J. Story
Matcha powder makes a colorful garnish for the Kaiyo Rooftop team's take on a classic pisco sour. Instead of simple syrup, the team makes their own sunflower orgeat and combines it with house-made cinnamon bitters and Cocalero liqueur, a South American herbal spirit.
How to Make It
1
To make 8 cups sunflower orgeat: Blend sunflower seeds in a blender or food processor until fully minced, about 5 minutes. In a medium saucepan over medium-high heat, boil the water, sugar, and salt until dissolved. Add the sunflowers and orange flower water, and simmer for 10 minutes. Strain with a strainer and cheesecloth into a separate bowl. Let sit until it reaches room temperature.
2
To make 4 cups of cinnamon bitters, combine 1 qt. Angostura bitters and ½ cup cinnamon chips in a sealable container. Let sit for 24 hours, then strain into a sealable bottle or container.
3
To assemble the cocktail, add all ingredients to a cocktail shaker and shake without ice to emulsify the egg white.
4
Add ice and shake for 10-20 seconds.
5
Double strain into a coupe glass. Garnish with matcha powder.
Ingredients
Sunflower Orgeat
4 cups unsalted sunflower seeds
8 cups water
8 cups demerara sugar
4 dashes orange flower water
1 tsp salt
Cocktail
1 ½ oz Barsol Quebranta Pisco
½ oz Cocalero liqueur
¾ oz sunflower orgeat
½ oz lime juice
¾ oz egg white
4 dashes cinnamon bitters
Matcha powder, for garnish
Directions
1
To make 8 cups sunflower orgeat: Blend sunflower seeds in a blender or food processor until fully minced, about 5 minutes. In a medium saucepan over medium-high heat, boil the water, sugar, and salt until dissolved. Add the sunflowers and orange flower water, and simmer for 10 minutes. Strain with a strainer and cheesecloth into a separate bowl. Let sit until it reaches room temperature.
2
To make 4 cups of cinnamon bitters, combine 1 qt. Angostura bitters and ½ cup cinnamon chips in a sealable container. Let sit for 24 hours, then strain into a sealable bottle or container.
3
To assemble the cocktail, add all ingredients to a cocktail shaker and shake without ice to emulsify the egg white.
4
Add ice and shake for 10-20 seconds.
5
Double strain into a coupe glass. Garnish with matcha powder.
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