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.
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
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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