Drink with Intention
Introducing RASĀSVĀDA zero-proof Spirit Restoratives – invigorating 100% whole-plant decoctions uniquely crafted using unhurried techniques from herbalism, tea traditions, and traditional eastern medicine.
Sophisticated, arresting, and seductive, each Spirit Restorative presents an exceptional orchestra of aroma, core bitterness, and a lingering finish, while providing powerful health and wellness benefits for whenever your spirit needs restoring.
discover more of our story Shop NowWelcome to a new old-fashioned way to drink to your health.
With no added preservatives, sugars, extracts, or artificial ingredients, Rasa’s Spirit Restoratives are meticulously crafted using only rarified wild-harvested ingredients with known wellness properties sourced directly from remote regions and lush farmlands across the globe.
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Ruby Artemisia
A modern take on an ancient restorative.
A stimulating play of floral citrus, herbaceous bitterness, and tangy botanicals emulate the elegance and complexity of a classic aromatized wine.
discover Ruby Artemisia
Rose Bergamot
Reimagining a classic Italian bitter without the sugar.
Enlivening bitter-sweetness and lush, bright flavors join with the seductive and elegant complexity of heady floral and rare citrus aromatics.
discover Rose Bergamot
Black Ginger
A bracingly bitter take on a dark classic.
Grounding core bitterness balances with smooth, decadent layers of flavor, enchanting notes of rare spice, and botanical aromatics.
discover Black Ginger
Artichoke leaf
One of the oldest cultivated plants, artichokes have been considered precious since ancient times.
Black Lemon
Commonly found in Persian cuisine, it’s finding a new life on cocktail menus because of its unique flavor.
Chrysanthemum
Advocates of the flower also say it can reduce inflammation and calm nerves.
Cinchona Bark
Today cinchona is used for increasing appetite, promoting the release of digestive juices, and other stomach problems.
Damiana leaf
Damiana is a small, woody shrub with yellow flowers and fragrant leaves. Its use as an herbal remedy predates written history.
Kurokoji green tea
Kurokoji is a rare Japanese green tea that is fermented using koji.
Lemon
The lemon’s yellow, sour fruit is used for culinary and non-culinary purposes throughout the world.
Maqui Berry
Their rich purple color comes from anthocyanins—some of the most powerful antioxidants.
Oriental raisin
This ingredient has antiviral, and anti-inflammation properties. It is also used to help fight body ailments like eczema.
Red wine grape skins
Ancient Mesopotamians, Egyptians and Greeks all incorporated grapes—sweet, juicy orbs—into their food, drink and herbal medicines.
Roman chamomile
Chamomile was originally prescribed in Egypt as a cold remedy.
Schisandra berry
Schisandra possesses antioxidant and anti-inflammatory activity, which means it’s often believed to be the most protective of medicinal plants.
Ume plum syrup
Ume plums have been a staple in Japanese and Korean culture for centuries.
Wormwood
Gaining notoriety for its use in early absinthe—a favorite of artists like Van Gogh—wormwood is a plant with velvety, silver stems and bulbous yellow flowers.
Yunnan pu’er tea
Named after a city in the Yunnan region of China, this aged and fermented tea has been used for over 1,700 years.
Ruby Artemisia
A stimulating play of floral citrus, herbaceous bitterness, and tangy botanicals emulate the elegance and complexity of a classic aromatized wine.
ingredients + nutrition- Antioxidant
- Detoxifier
- Digestive Aid
- Immunity Booster
- Mood Booster
- Anti-aging
- Hangover Helper
- Menstrual Support
- Metabolism Booster
- Skin Health
12-16 servings per bottle
6-10 servings per bottle
Our 375ml bottles also come as a multipack and a case.
Our 750ml bottles also come as a multipack and a case.
Angelica Archangelica
Used for thousands of years for the treatment of a variety of blood-related ailments.
Bergamot citrus essential oil
Bergamot is a powerful digestive with antibacterial and antiviral properties.
Cinchona Bark
Today cinchona is used for increasing appetite, promoting the release of digestive juices, and other stomach problems.
Geranium essential oil
According to folklore, it was used for a wide range of health conditions.
Ginseng
Once hailed as the fountain of youth, ginseng has been used in traditional Chinese medicine for centuries.
Grapefruit peel
The largest of all citrus fruits—with a yellow-to-pink exterior— is segmented inside, like an orange, though its flavor is decidedly more tart.
Hibiscus
Egyptians used hibiscus tea to lower body temperature, treat heart and nerve diseases.
Lemongrass
Lemongrass is commonly used as an antidote to colds and congestion.
Lime peel
Native to southeast Asia, this bright, hardy citrus fruit has been cultivated for centuries.
Orange peel
Oranges are filled with vitamin C and known for helping boost immune systems.
Quince
According to Greek legend, the quince is thought to have been the catalyst of the Trojan war.
Rose petals
An eternal symbol of love, rose petals are also a key addition to fragrant tea blends, with stimulating and purifying effects.
Schisandra berry
Schisandra possesses antioxidant and anti-inflammatory activity, which means it’s often believed to be the most protective of medicinal plants.
White ginseng
Ginseng—one of the world’s most highly-prized and oldest medicinal-use herbs—dates back to ancient China.
Yuzu peel
Yuzu is a popular ingredient in East Asian cuisine, cosmetics, and fragrances.
Rose Bergamot
Enlivening bitter-sweetness and lush, bright flavors join with the seductive and elegant complexity of heady floral and rare citrus aromatics.
ingredients + nutrition- Antioxidant
- Detoxifier
- Digestive Aid
- Immunity Booster
- Mood Booster
- Anti-aging
- Antiviral
- Mental Clarity
- Stress Management
- Vitality
12-16 servings per bottle
6-10 servings per bottle
Our 375ml bottles also come as a multipack and a case.
Our 750ml bottles also come as a multipack and a case.
Angelica Sinensis
Used for thousands of years for the treatment of a variety of blood-related ailments.
Black ginger
Traditionally, the ‘fountain of youth,’ black ginger, has been used to boost the body’s metabolism among many other things.
Burdock root
Burdock root has been used for centuries in holistic medicine as a blood purifier and digestive aid.
Cardamom
One of the world’s most ancient spices, cardamom is high in antioxidants and anti-inflammatory properties.
Chicory root
Chicory root belongs to the dandelion family and comes from a plant with bright blue flowers.
Cinchona Bark
Today cinchona is used for increasing appetite, promoting the release of digestive juices, and other stomach problems.
Eucalyptus
Eucalyptus was first used by Australian Aborigines, who chewed the roots for water and used the leaves as a remedy for fevers.
Fennel
Fennel—high in potassium, fiber, vitamin C, and vitamin B6—is a perennial herb that belongs to the carrot family.
Ginger root
Its peppery flavor and pungent aroma means ginger is a popular addition to cooking, but it’s also popular in drinks
Meshima Mushroom
Due to its myriad health benefits, meshima mushrooms are often enjoyed as a tea, to ward against common ailments.
Pomegranate molasses
Known for its rich vitamin C content and anti-inflammatory properties pomegranate is believed to help fight against cancer.
Reishi Mushroom
It’s believed to boost libido and cognitive function, and lends a bitter, bark-like taste to Rasa decoctions.
Roasted dandelion root
Dandelion has been used for thousands of years in traditional Chinese and Arabian medicine.
Saffron
Available year round, this labor-intensive crop is still perceived as precious: its crocus only produces three stigmas.
Sarsaparilla Root
The root of sarsaparilla has many beneficial phytochemicals that have been shown to have anti-inflammatory and joint healing effects.
Solomon’s Seal root
Solomon’s Seal has been used as a nutritive for musculoskeletal support and strengthens the entire system by reducing inflammation.
Turkish Rhubarb
Turkish Rhubarb is often used as an ingredient in laxatives due to its strong digestive properties.
Turmeric Root
Turmeric has been used as medicine in places like India for centuries to aid in liver functioning, treat chronic inflammatory disorders, and slow the aging process.
Black Ginger
Grounding core bitterness balances with smooth, decadent layers of flavor, enchanting notes of rare spice, and botanical aromatics.
ingredients + nutrition- Antioxidant
- Detoxifier
- Digestive Aid
- Immunity Booster
- Mood Booster
- Fatigue Recovery
- Gut Health
- Libido Booster
- Liver Cleanse
- Vitality
12-16 servings per bottle
6-10 servings per bottle
Our 375ml bottles also come as a multipack and a case.
Our 750ml bottles also come as a multipack and a case.
Rasa Recipes for Present Times
Rasa is for experimentation and play - on your terms. A new ritual in the making. On its own. In cocktails. With alcohol. Or not. Whenever your spirit needs restoring.
discover mixology
Ruby Spritz
I
Refreshing and aromatic. This cocktail has a core bitterness, with subtle intricacies of aged red wine amaro.
Black Dragon
I
A bold, flavorful concoction. Yunnan pu’er tea is balanced with the sour, sweet, and tangy finish of ume variety plum.
Saint Cecelia
I
Initial fresh hits of citrus, balanced by sweetness from agave and rounded out with a lasting bitter finish.
Starry Night
I I
Refreshing and sparkling, Starry Night’s core bitterness is cut with fresh mint and the sweet, slightly tart taste of blackberries.
Rose Spritz
I
Lofty floral top notes mix with exotic citrus and the bitter-sweet flavors of angelica, wood grown ginseng, and schisandra berry.
Prickly Rose
I
A little prickly, like the name. Elemental earthiness and floral aromatics meet and mingle with the tang of fresh pineapple and hibiscus.
Cleopatra
I I
Fruity, floral, and herbaceous notes are cut with a delicious sour twist of yuzu. Think vibrant, enlivening, and summery.
Gooseberry Fool
I I I
Refreshing and highly aromatic, tropical fruits are balanced with a bitter undertone to deliver a tangy taste with a lingering finish.
Little Italy
I
Compact and complex, Little Italy is layered with bitter notes plus zesty hits of orange peel and tart juniper.
La Vie En Rose
I
Sweet and bitter combine with orange aromatics to deliver a smooth, classic taste.
The Vogue
I
A dominating fresh citrus expression is subdued by the sweetness of simple syrup and the base of bitterness.
Black Spritz
I
Ginger—an inimitable flavor that’s at once zesty, hot, and slightly woody—combines with top notes of lemon for a refreshing take on the traditional spritz.
First Mate
I
Double hits of spicy ginger are mellowed by the sweetness of tonic water, and the comforting sweet-sour hit of a lemon squeeze.
Peppery Saint
I I I
Hits of black pepper are awakened by macadamia milk—creamy and nutty—and rounded out by earthy turmeric and the honeyed taste of agave nectar.
Picasso's Mistress
I I
The concentrated sweet-sour syrup of pomegranate molasses encounters citrus notes, a hint of aniseed, and bitter, spicy undertones of black ginger and wormwood.
Rasa Sour
I I
An eternal classic. Refreshing, with round, complex flavors that oscillate from bitter to creamy, the Rasa Sour has a silky, foam texture on top, courtesy of egg white.
Aphrodite
I I I
This highly aromatic cocktail has a floral, herbaceous and tangy scent on the nose with tart, fruity flavors from mango, citrus, and guava.
Heels To Jesus
I I
Two icons meet. A play on the espresso martini and go-to Italian pick-me-up, the shakerato, this creamy cocktail heightens the best notes of each. Black ginger enriches the bitterness of coffee, while lemon oil enlivens the citrus notes.
Ruby Spritz
difficulty:
I
serve:
In a Collins glass, add ice and Rasa Ruby Artemisia. Top with sparkling water.
tasting notes:
Refreshing and aromatic. This cocktail has a core bitterness, with subtle intricacies of aged red wine amaro.
Black Dragon
ingredients:
3oz
Rasa Ruby Artemisia
2oz
Rishi brewed pu’er tea
1oz
Fermented Korean plum syrup
difficulty:
I
SERVE:
In a cocktail shaker, add all ingredients with ice and shake hard for 20 seconds. Double strain into a Collins glass with fresh ice.
RISHI BREWED PU’ER TEA:
In a 400ml simple brew container, add 17g of Rishi Pu’er Classic. Rinse once and discard. Add 200ml of 200-degree water for 25 seconds and decant. Repeat process four times for an 800ml yield. Allow to cool and transfer into a storage vessel and seal. Makes 12-13 cocktails.
tasting notes:
A bold, flavorful concoction. Yunnan pu’er tea is balanced with the sour, sweet, and tangy finish of ume variety plum.
Saint Cecelia
ingredients:
2oz
Rasa Ruby Artemisia
1oz
Fresh lime juice
1oz
Agave syrup
1
Lime twist
difficulty:
I
SERVE:
In a cocktail shaker, add all ingredients with ice and shake hard for 25 seconds. Double strain into a double rocks glass with fresh ice (or a chilled coupe glass). Garnish with a lime twist.
tasting notes:
Initial fresh hits of citrus, balanced by sweetness from agave and rounded out with a lasting bitter finish.
Starry Night
ingredients:
2oz
Rasa Ruby Artemisia
8
Blackberries
3 sprigs
Mint (1 for garnish)
1 teaspoon
Turbinado sugar
1oz
Sparkling water
difficulty:
I I
SERVE:
In a cocktail shaker, add berries, mint, and sugar. Muddle until the berries and mint are gently bruised. Add ice and Ruby Artemisia and shake hard for 20 seconds until well combined. Pour into a chilled julep cup (or double rocks glass).
Rinse the shaker with sparkling water, then top the drink with it. Garnish with a sprig of mint.
tasting notes:
Refreshing and sparkling, Starry Night’s core bitterness is cut with fresh mint and the sweet, slightly tart taste of blackberries.
Rose Spritz
ingredients:
2oz
Rasa Rose Bergamot
Top with sparkling water
1
Large orange twist (for garnish)
difficulty:
I
SERVE:
In a Collins glass, add ice and pour Rasa Rose Bergamot on top. Fill with sparkling water and garnish with a large manicured orange twist.
tasting notes:
Lofty floral top notes mix with exotic citrus and the bitter-sweet flavors of angelica, wood grown ginseng, and schisandra berry.
Prickly Rose
ingredients:
1oz
Rasa Rose Bergamot
1oz
Fresh pineapple juice
Top with sparkling water
3 drops
Golden seal/echinacea tincture
difficulty:
I
SERVE:
In a Collins glass, add ice and pour Rasa Rose Bergamot on top. Add fresh pineapple juice, fill with sparkling water, and finish with three drops of echinacea.
tasting notes:
A little prickly, like the name. Elemental earthiness and floral aromatics meet and mingle with the tang of fresh pineapple and hibiscus.
Cleopatra
ingredients:
1.5oz
Rasa Rose Bergamot
0.75oz
Yuzu juice
2.5oz
Sparkling water
2 drops
Rhodiola
2 drops
St. John’s wort
difficulty:
I I
SERVE:
In a mixing glass, add ice, Rasa Rose Bergamot, yuzu juice, rhodiola, and St. John’s wort. Stir until mildly chilled, and strain into a flute.
Top with sparkling water.
tasting notes:
Fruity, floral, and herbaceous notes are cut with a delicious sour twist of yuzu. Think vibrant, enlivening, and summery.
Gooseberry Fool
ingredients:
1.5oz
Rasa Rose Bergamot
1.5oz
Gooseberry/ passionfruit extraction
Top with sparkling water
difficulty:
I I I
SERVE:
In a double rocks glass, add ice and all ingredients. Stir until combined.
GOOSEBERRY EXTRACTION:
In a small saucepan, add 55g of dried gooseberries to 800ml of filtered water. Slowly simmer for 20-25 min or until the color is out of the gooseberry. Double strain into a storage vessel
and allow to cool.
PASSIONFRUIT CONCENTRATE:
In a large mixing bowl, add 20g of passionfruit powder and 200ml of filtered water. Mix until well incorporated. Set aside in a storage vessel and seal.
GOOSEBERRY / PASSION FRUIT EXTRACTION:
In a bar bottle, add 100ml of gooseberry extraction to 200ml of passionfruit concentrate. Place in a large storage vessel and seal. Can keep for two days. Makes 6-7 cocktails.
tasting notes:
Refreshing and highly aromatic, tropical fruits are balanced with a bitter undertone to deliver a tangy taste with a lingering finish.
Little Italy
ingredients:
1oz
Rasa Rose Bergamot
1oz
Gin (or mezcal)
1oz
Sweet vermouth
1
Orange twist (for garnish)
difficulty:
I
SERVE:
In a mixing glass, add all ingredients with ice. Stir gently for 25 seconds or until chilled. Strain into a double rocks glass with fresh ice. Garnish with a fresh orange twist.
tasting notes:
Compact and complex, Little Italy is layered with bitter notes plus zesty hits of orange peel and tart juniper.
La Vie En Rose
ingredients:
1oz
Rasa Rose Bergamot
1oz
Bourbon (or rye)
1oz
Sweet vermouth
1
Orange twist (for garnish)
difficulty:
I
SERVE:
In a mixing glass, add all ingredients with ice. Stir gently for 25 seconds or until chilled. Strain into a double rocks glass with fresh ice. Garnish with a fresh orange twist.
tasting notes:
Sweet and bitter combine with orange aromatics to deliver a smooth, classic taste.
The Vogue
ingredients:
1oz
Rasa Rose Bergamot
1.5oz
Vodka
1oz
Fresh lime juice
0.5oz
Simple syrup
1
Lime twist (for garnish)
difficulty:
I
SERVE:
In a cocktail shaker, combine all ingredients with ice. Shake hard for 25 seconds and double strain into a chilled coupe glass. Garnish with a manicured lime twist.
tasting notes:
A dominating fresh citrus expression is subdued by the sweetness of simple syrup and the base of bitterness.
Black Spritz
difficulty:
I
SERVE:
In a Collins glass, add ice and Rasa Black Ginger. Top with sparkling water and garnish with a manicured lemon twist.
tasting notes:
Ginger—an inimitable flavor that’s at once zesty, hot, and slightly woody—combines with top notes of lemon for a refreshing take on the traditional spritz.
First Mate
ingredients:
1oz
Rasa Black Ginger
0.5oz
Fresh ginger juice
3oz
Sparkling water
1oz
Tonic water
1
Lemon wedge
difficulty:
I
SERVE:
Add ginger juice, sparkling water, tonic, and ice to a Collins glass.
tasting notes:
Double hits of spicy ginger are mellowed by the sweetness of tonic water, and the comforting sweet-sour hit of a lemon squeeze.
Peppery Saint
ingredients:
1oz
Rasa Black Ginger
3oz
Macadamia milk/turmeric blend
0.75oz
Black pepper Agave syrup
difficulty:
I I I
SERVE:
In a cocktail shaker, add all ingredients, plus ice, and shake hard for 20 seconds. Double strain into a Collins glass over fresh ice, then gently micro-plane dried nutmeg over the top—it should appear as a light dusting.
MACADAMIA MILK / TURMERIC BLEND:
In a matcha bowl, add 1.5g of powdered turmeric to 3.75oz of unsweetened macadamia milk. Whisk until well incorporated. Use immediately.
BLACK PEPPER AGAVE SYRUP:
In a saucepan, add 250ml of water and 250ml of raw agave. Bring temp to a
low simmer and stir until well combined. Add 20g of freshly-cracked black
pepper. Slowly stir and remove from heat. Transfer into a storage vessel once cooled and store for no more than two days.
tasting notes:
Hits of black pepper are awakened by macadamia milk—creamy and nutty—and rounded out by earthy turmeric and the honeyed taste of agave nectar.
Picasso's Mistress
ingredients:
1oz
Rasa Black Ginger
0.5oz
Pomegranate molasses
0.25oz
Fresh lime juice
3oz
Sparkling water
2 drops
Wormwood tincture
difficulty:
I I
SERVE:
In a mixing jar, add molasses, lime juice, and Rasa Black Ginger. Stir until well incorporated and pour into a Collins glass filled with ice.
Top with sparkling water and finish with two drops of wormwood tincture.
tasting notes:
The concentrated sweet-sour syrup of pomegranate molasses encounters citrus notes, a hint of aniseed, and bitter, spicy undertones of black ginger and wormwood.
Rasa Sour
ingredients:
1oz
Rasa Black Ginger or Rasa Ruby Artemisia
1.5oz
Whiskey
1oz
Fresh lemon juice
0.5oz
Simple syrup
1
Egg white
1
Lime twist (for garnish)
difficulty:
I I
SERVE:
In a cocktail shaker, combine all ingredients and dry shake for 25 seconds—then add ice and shake hard for another 25. Double strain into a chilled coupe glass (or double rocks glass) with new ice. Garnish with a lemon twist.
tasting notes:
An eternal classic. Refreshing, with round, complex flavors that oscillate from bitter to creamy, the Rasa Sour has a silky, foam texture on top, courtesy of egg white.
Aphrodite
ingredients:
1oz
Rasa Black Ginger
1.5oz
Gin
1.5oz
Passionfruit/gooseberry extraction
0.5oz
Simple syrup
2
Sprigs mint (1 for garnish)
difficulty:
I I I
SERVE:
In a cocktail shaker, combine all ingredients with ice and shake hard for 25 seconds. Double strain into a chilled coupe glass. Garnish with a sprig of mint.
GOOSEBERRY EXTRACTION:
In a small saucepan, add 55g of dried gooseberries to 800ml of filtered water. Slowly simmer for 20-25 min or until the color is out of the gooseberry. Double strain into a storage vessel and allow to cool.
PASSIONFRUIT CONCENTRATE:
In a large mixing bowl, add 20g of passionfruit powder and 200ml of filtered water. Mix until well incorporated. Set aside in a storage vessel and seal. Makes 6-7 cocktails.
PASSIONFRUIT / GOOSEBERRY BLEND:
In a bar bottle, add a 100ml of gooseberry extraction to 200ml of passionfruit concentrate. Place in a large storage vessel and seal. Can keep for 2 days.
tasting notes:
This highly aromatic cocktail has a floral, herbaceous and tangy scent on the nose with tart, fruity flavors from mango, citrus, and guava.
Heels To Jesus
ingredients:
1oz
Rasa Black Ginger
1.5oz
Vodka
0.5oz
Simple syrup
1oz
Espresso
1
Lemon twist (for garnish)
difficulty:
I I
SERVE:
In a cocktail shaker, add all ingredients with ice and shake hard for 20 seconds. Double strain into a chilled coupe glass. Garnish with a manicured lemon twist.
tasting notes:
Two icons meet. A play on the espresso martini and go-to Italian pick-me-up, the shakerato, this creamy cocktail heightens the best notes of each. Black ginger enriches the bitterness of coffee, while lemon oil enlivens the citrus notes.
Ruby Spritz
difficulty:
I
serve:
In a Collins glass, add ice and Rasa Ruby Artemisia. Top with sparkling water.
tasting notes:
Refreshing and aromatic. This cocktail has a core bitterness, with subtle intricacies of aged red wine amaro.
Black Dragon
ingredients:
3oz
Rasa Ruby Artemisia
2oz
Rishi brewed pu’er tea
1oz
Fermented Korean plum syrup
difficulty:
I
SERVE:
In a cocktail shaker, add all ingredients with ice and shake hard for 20 seconds. Double strain into a Collins glass with fresh ice.
RISHI BREWED PU’ER TEA:
In a 400ml simple brew container, add 17g of Rishi Pu’er Classic. Rinse once and discard. Add 200ml of 200-degree water for 25 seconds and decant. Repeat process four times for an 800ml yield. Allow to cool and transfer into a storage vessel and seal. Makes 12-13 cocktails.
tasting notes:
A bold, flavorful concoction. Yunnan pu’er tea is balanced with the sour, sweet, and tangy finish of ume variety plum.
Saint Cecelia
ingredients:
2oz
Rasa Ruby Artemisia
1oz
Fresh lime juice
1oz
Agave syrup
1
Lime twist
difficulty:
I
SERVE:
In a cocktail shaker, add all ingredients with ice and shake hard for 25 seconds. Double strain into a double rocks glass with fresh ice (or a chilled coupe glass). Garnish with a lime twist.
tasting notes:
Initial fresh hits of citrus, balanced by sweetness from agave and rounded out with a lasting bitter finish.
Starry Night
ingredients:
2oz
Rasa Ruby Artemisia
8
Blackberries
3 sprigs
Mint (1 for garnish)
1 teaspoon
Turbinado sugar
1oz
Sparkling water
difficulty:
I I
SERVE:
In a cocktail shaker, add berries, mint, and sugar. Muddle until the berries and mint are gently bruised. Add ice and Ruby Artemisia and shake hard for 20 seconds until well combined. Pour into a chilled julep cup (or double rocks glass).
Rinse the shaker with sparkling water, then top the drink with it. Garnish with a sprig of mint.
tasting notes:
Refreshing and sparkling, Starry Night’s core bitterness is cut with fresh mint and the sweet, slightly tart taste of blackberries.
Rose Spritz
ingredients:
2oz
Rasa Rose Bergamot
Top with sparkling water
1
Large orange twist (for garnish)
difficulty:
I
SERVE:
In a Collins glass, add ice and pour Rasa Rose Bergamot on top. Fill with sparkling water and garnish with a large manicured orange twist.
tasting notes:
Lofty floral top notes mix with exotic citrus and the bitter-sweet flavors of angelica, wood grown ginseng, and schisandra berry.
Prickly Rose
ingredients:
1oz
Rasa Rose Bergamot
1oz
Fresh pineapple juice
Top with sparkling water
3 drops
Golden seal/echinacea tincture
difficulty:
I
SERVE:
In a Collins glass, add ice and pour Rasa Rose Bergamot on top. Add fresh pineapple juice, fill with sparkling water, and finish with three drops of echinacea.
tasting notes:
A little prickly, like the name. Elemental earthiness and floral aromatics meet and mingle with the tang of fresh pineapple and hibiscus.
Cleopatra
ingredients:
1.5oz
Rasa Rose Bergamot
0.75oz
Yuzu juice
2.5oz
Sparkling water
2 drops
Rhodiola
2 drops
St. John’s wort
difficulty:
I I
SERVE:
In a mixing glass, add ice, Rasa Rose Bergamot, yuzu juice, rhodiola, and St. John’s wort. Stir until mildly chilled, and strain into a flute.
Top with sparkling water.
tasting notes:
Fruity, floral, and herbaceous notes are cut with a delicious sour twist of yuzu. Think vibrant, enlivening, and summery.
Gooseberry Fool
ingredients:
1.5oz
Rasa Rose Bergamot
1.5oz
Gooseberry/ passionfruit extraction
Top with sparkling water
difficulty:
I I I
SERVE:
In a double rocks glass, add ice and all ingredients. Stir until combined.
GOOSEBERRY EXTRACTION:
In a small saucepan, add 55g of dried gooseberries to 800ml of filtered water. Slowly simmer for 20-25 min or until the color is out of the gooseberry. Double strain into a storage vessel
and allow to cool.
PASSIONFRUIT CONCENTRATE:
In a large mixing bowl, add 20g of passionfruit powder and 200ml of filtered water. Mix until well incorporated. Set aside in a storage vessel and seal.
GOOSEBERRY / PASSION FRUIT EXTRACTION:
In a bar bottle, add 100ml of gooseberry extraction to 200ml of passionfruit concentrate. Place in a large storage vessel and seal. Can keep for two days. Makes 6-7 cocktails.
tasting notes:
Refreshing and highly aromatic, tropical fruits are balanced with a bitter undertone to deliver a tangy taste with a lingering finish.
Little Italy
ingredients:
1oz
Rasa Rose Bergamot
1oz
Gin (or mezcal)
1oz
Sweet vermouth
1
Orange twist (for garnish)
difficulty:
I
SERVE:
In a mixing glass, add all ingredients with ice. Stir gently for 25 seconds or until chilled. Strain into a double rocks glass with fresh ice. Garnish with a fresh orange twist.
tasting notes:
Compact and complex, Little Italy is layered with bitter notes plus zesty hits of orange peel and tart juniper.
La Vie En Rose
ingredients:
1oz
Rasa Rose Bergamot
1oz
Bourbon (or rye)
1oz
Sweet vermouth
1
Orange twist (for garnish)
difficulty:
I
SERVE:
In a mixing glass, add all ingredients with ice. Stir gently for 25 seconds or until chilled. Strain into a double rocks glass with fresh ice. Garnish with a fresh orange twist.
tasting notes:
Sweet and bitter combine with orange aromatics to deliver a smooth, classic taste.
The Vogue
ingredients:
1oz
Rasa Rose Bergamot
1.5oz
Vodka
1oz
Fresh lime juice
0.5oz
Simple syrup
1
Lime twist (for garnish)
difficulty:
I
SERVE:
In a cocktail shaker, combine all ingredients with ice. Shake hard for 25 seconds and double strain into a chilled coupe glass. Garnish with a manicured lime twist.
tasting notes:
A dominating fresh citrus expression is subdued by the sweetness of simple syrup and the base of bitterness.
Black Spritz
difficulty:
I
SERVE:
In a Collins glass, add ice and Rasa Black Ginger. Top with sparkling water and garnish with a manicured lemon twist.
tasting notes:
Ginger—an inimitable flavor that’s at once zesty, hot, and slightly woody—combines with top notes of lemon for a refreshing take on the traditional spritz.
First Mate
ingredients:
1oz
Rasa Black Ginger
0.5oz
Fresh ginger juice
3oz
Sparkling water
1oz
Tonic water
1
Lemon wedge
difficulty:
I
SERVE:
Add ginger juice, sparkling water, tonic, and ice to a Collins glass.
tasting notes:
Double hits of spicy ginger are mellowed by the sweetness of tonic water, and the comforting sweet-sour hit of a lemon squeeze.
Peppery Saint
ingredients:
1oz
Rasa Black Ginger
3oz
Macadamia milk/turmeric blend
0.75oz
Black pepper Agave syrup
difficulty:
I I I
SERVE:
In a cocktail shaker, add all ingredients, plus ice, and shake hard for 20 seconds. Double strain into a Collins glass over fresh ice, then gently micro-plane dried nutmeg over the top—it should appear as a light dusting.
MACADAMIA MILK / TURMERIC BLEND:
In a matcha bowl, add 1.5g of powdered turmeric to 3.75oz of unsweetened macadamia milk. Whisk until well incorporated. Use immediately.
BLACK PEPPER AGAVE SYRUP:
In a saucepan, add 250ml of water and 250ml of raw agave. Bring temp to a
low simmer and stir until well combined. Add 20g of freshly-cracked black
pepper. Slowly stir and remove from heat. Transfer into a storage vessel once cooled and store for no more than two days.
tasting notes:
Hits of black pepper are awakened by macadamia milk—creamy and nutty—and rounded out by earthy turmeric and the honeyed taste of agave nectar.
Picasso's Mistress
ingredients:
1oz
Rasa Black Ginger
0.5oz
Pomegranate molasses
0.25oz
Fresh lime juice
3oz
Sparkling water
2 drops
Wormwood tincture
difficulty:
I I
SERVE:
In a mixing jar, add molasses, lime juice, and Rasa Black Ginger. Stir until well incorporated and pour into a Collins glass filled with ice.
Top with sparkling water and finish with two drops of wormwood tincture.
tasting notes:
The concentrated sweet-sour syrup of pomegranate molasses encounters citrus notes, a hint of aniseed, and bitter, spicy undertones of black ginger and wormwood.
Rasa Sour
ingredients:
1oz
Rasa Black Ginger or Rasa Ruby Artemisia
1.5oz
Whiskey
1oz
Fresh lemon juice
0.5oz
Simple syrup
1
Egg white
1
Lime twist (for garnish)
difficulty:
I I
SERVE:
In a cocktail shaker, combine all ingredients and dry shake for 25 seconds—then add ice and shake hard for another 25. Double strain into a chilled coupe glass (or double rocks glass) with new ice. Garnish with a lemon twist.
tasting notes:
An eternal classic. Refreshing, with round, complex flavors that oscillate from bitter to creamy, the Rasa Sour has a silky, foam texture on top, courtesy of egg white.
Aphrodite
ingredients:
1oz
Rasa Black Ginger
1.5oz
Gin
1.5oz
Passionfruit/gooseberry extraction
0.5oz
Simple syrup
2
Sprigs mint (1 for garnish)
difficulty:
I I I
SERVE:
In a cocktail shaker, combine all ingredients with ice and shake hard for 25 seconds. Double strain into a chilled coupe glass. Garnish with a sprig of mint.
GOOSEBERRY EXTRACTION:
In a small saucepan, add 55g of dried gooseberries to 800ml of filtered water. Slowly simmer for 20-25 min or until the color is out of the gooseberry. Double strain into a storage vessel and allow to cool.
PASSIONFRUIT CONCENTRATE:
In a large mixing bowl, add 20g of passionfruit powder and 200ml of filtered water. Mix until well incorporated. Set aside in a storage vessel and seal. Makes 6-7 cocktails.
PASSIONFRUIT / GOOSEBERRY BLEND:
In a bar bottle, add a 100ml of gooseberry extraction to 200ml of passionfruit concentrate. Place in a large storage vessel and seal. Can keep for 2 days.
tasting notes:
This highly aromatic cocktail has a floral, herbaceous and tangy scent on the nose with tart, fruity flavors from mango, citrus, and guava.
Heels To Jesus
ingredients:
1oz
Rasa Black Ginger
1.5oz
Vodka
0.5oz
Simple syrup
1oz
Espresso
1
Lemon twist (for garnish)
difficulty:
I I
SERVE:
In a cocktail shaker, add all ingredients with ice and shake hard for 20 seconds. Double strain into a chilled coupe glass. Garnish with a manicured lemon twist.
tasting notes:
Two icons meet. A play on the espresso martini and go-to Italian pick-me-up, the shakerato, this creamy cocktail heightens the best notes of each. Black ginger enriches the bitterness of coffee, while lemon oil enlivens the citrus notes.
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