Prompting a Pause.
For centuries, cultures have embraced sacred drinking rituals to make sense of things: to slow life down, help navigate it better, discover what’s truly worthwhile.
Be it the South Korean custom of never pouring your own soju, or a swiftly served aperitif in Italy, alongside plump olives and fresh bread, each custom uses beverages like a punctuation mark: a comma or period organizing life’s noise, leading us to focus on the present moment.
New rituals in the making
Rasa is a tool to enhance and enrich today’s drinking occasions. To at once embrace tradition and ritual, but empower the courage to reinterpret it and set the stage for enhanced moments that matter in the here and now.
On its own. In cocktails. With alcohol. Or not. Whenever your spirit needs restoring.
Ruby Artemisia Recipes
discover decoction
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.
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 Bergamot Recipes
discover decoction
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.
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 Ginger Recipes
discover decoction
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.
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.
