The Wind Rises Cocktail

Find this recipe and others like it in Sunset's story from the 2022 Home Issue, “Go to San Francisco’s Hottest Rooftop Bar for the Views, Stay for the Nikkei Cocktails.”
How to Make It
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.
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.
To assemble the cocktail, add all ingredients to a cocktail shaker and shake without ice to emulsify the egg white.
Add ice and shake for 10-20 seconds.
Double strain into a coupe glass. Garnish with matcha powder.
Ingredients
Directions
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.
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.
To assemble the cocktail, add all ingredients to a cocktail shaker and shake without ice to emulsify the egg white.
Add ice and shake for 10-20 seconds.
Double strain into a coupe glass. Garnish with matcha powder.