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.
Incorporating some of the rarest and most prized herbs and spices in the world, Black Ginger’s plants include one that is thought to be the Fountain of Youth and others that have historical medicinal use cases dating back over 2,000 years. Used in traditions such as Arabian medicine, by Indigenous Australians, and other Eastern medicinal modalities, these plants have been purported to enhance libido, aid digestion, promote healthy microbiomes, help achy bones, fight fatigue and stress, as well as cleanse.
Drink Black Ginger however you please, we suggest serving chilled, in a tall glass over ice with equal parts sparkling water. Garnish with lemon, lime, or fresh mint.
12-16 servings per bottle
6-10 servings per bottle
Please refrigerate after opening
discover Black Ginger
Our 375ml bottles also come as a multipack and a case.
Our 750ml bottles also come as a multipack and a case.
Reishi Mushroom
It’s believed to boost libido and cognitive function, and lends a bitter, bark-like taste to Rasa decoctions.
Meshima Mushroom
Due to its myriad health benefits, meshima mushrooms are often enjoyed as a tea, to ward against common ailments.
Cardamom
One of the world’s most ancient spices, cardamom is high in antioxidants and anti-inflammatory properties.
Black ginger
Traditionally, the ‘fountain of youth,’ black ginger, has been used to boost the body’s metabolism among many other things.
Solomon’s Seal root
Solomon’s Seal has been used as a nutritive for musculoskeletal support and strengthens the entire system by reducing inflammation.
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
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.
Mistaken Identity
A sophisticated slow-sipper. Earthy notes of chocolate and smoke are accompanied by a warming heat from chili peppers.
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.
Coquito Negro
I I
Rich and creamy coconut with layers of bitter baking spice. The perfect vegan replacement for your Holiday Egg Nog tradition.
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.
Black Ginger Flip
I
Rich and decadent. Bitter chicory and coffee notes with a creamy caramel finish.
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.
Havana Harbor
I
Bold & effervescent notes of vanilla, cinnamon, and citrus. Black Ginger's deep herbal complexity perfectly complement the classic flavors of American cola
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.
Recovery Elixir
I
Deep & grounding. Black Ginger’s baking spice and cocoa are layered atop round vegetal notes finished with bright acidity.
Queen’s Rasāsvāda
I
Flavors of exotic fruit and baking spice accompany Black Ginger’s deep and earthy notes, evoking the idea of a tropical getaway.
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.
Mistaken Identity
ingredients:
2oz
Rasa Black Ginger
4 dash
Chocolate Bitters
2 dash
Firewater Bitters
0.25oz
Demerara Syrup
1 Orange Peel (For Garnish)
difficulty:
Serve:
Add ingredients into a rocks glass. Add large ice cube and stir. Express with an orange peel.
Spirited Option:
Add 1oz Whiskey, Rum, or Mezcal
tasting notes:
A sophisticated slow-sipper. Earthy notes of chocolate and smoke are accompanied by a warming heat from chili peppers.
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.
Coquito Negro
difficulty:
I I
Serve:
Combine coconut milk, coconut cream and condensed coconut milk into a saucepan. Add a agave nectar and vanilla extract. Grate in cinnamon, allspice and nutmeg to taste. Bring to a soft boil and simmer for 15 minutes. Chill coquito mix before serving.
coquito Mix:
Combine 1 cup light coconut milk, 1 cup coconut cream, and 1 cup condensed coconut milk into a saucepan. Add ½ cup agave nectar, and ½ tsp vanilla extract. Grate in cinnamon, allspice and nutmeg to taste. Bring to a soft boil and simmer for 15 minutes. Chill coquito mix before serving
In a glass, over ice, add 1 part Rasa Black Ginger to 3 parts coquito mix, stir to mix and enjoy.
Spirited Option:
Top individual servings with 1oz rum or spirit of choice
tasting notes:
Rich and creamy coconut with layers of bitter baking spice. The perfect vegan replacement for your Holiday Egg Nog tradition.
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.
Black Ginger Flip
ingredients:
2oz
Rasa Black Ginger
0.5oz
Maple Syrup
1 Whole Egg
Fresh Nutmeg (For Garnish)
difficulty:
I
Serve:
Combine ingredients into a cocktail shaker. Dry shake (without ice) vigorously. Add ice into your shaker and shake well. Double strain into a chilled coupe glass and garnish with freshly grated nutmeg.
Spirited Option:
Replace 2oz Black Ginger with 1oz Ruby Port and 1oz Black Ginger or Replace 2oz Black Ginger with 1oz Dark Rum and 1oz Black Ginger
tasting notes:
Rich and decadent. Bitter chicory and coffee notes with a creamy caramel finish.
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.
Havana Harbor
difficulty:
I
Serve:
Add ice to a cocktail glass. Add Rasa Black Ginger, top with chilled cola.
Spirited Option:
Add 1.5oz Aged Rum
tasting notes:
Bold & effervescent notes of vanilla, cinnamon, and citrus. Black Ginger's deep herbal complexity perfectly complement the classic flavors of American cola
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.
Recovery Elixir
ingredients:
2 parts
Rasa Black Ginger
1 part
Beet Juice
Half part
Ginger Juice
Half part
Red Apple Juice
difficulty:
I
Serve:
Combine fresh ingredients in a glass and enjoy.
tasting notes:
Deep & grounding. Black Ginger’s baking spice and cocoa are layered atop round vegetal notes finished with bright acidity.
Queen’s Rasāsvāda
ingredients:
2oz
Rasa Black Ginger
3oz
Fresh Pineapple juice
0.75oz
Fresh Lemon Juice
0.5oz
Rich Cinnamon Syrup
Pineapple Leaf and Fresh Cinnamon (For Garnish)
difficulty:
I
Serve:
In a shaker, add Rasāsvāda Black Ginger, pineapple juice, lemon juice and cinnamon syrup with a small amount of pebbled ice. Whip shake for about 10 seconds, pour directly into highball glass, add more pebbled ice. Garnish with pineapple leaf and fresh grated cinnamon.
Spirited Option:
Replace 2 oz Black Ginger with 1 oz Black Ginger and 1 oz Rhum Agricole. Garnish with an Oloroso Sherry Float
tasting notes:
Flavors of exotic fruit and baking spice accompany Black Ginger’s deep and earthy notes, evoking the idea of a tropical getaway.
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.
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.
Mistaken Identity
ingredients:
2oz
Rasa Black Ginger
4 dash
Chocolate Bitters
2 dash
Firewater Bitters
0.25oz
Demerara Syrup
1 Orange Peel (For Garnish)
difficulty:
Serve:
Add ingredients into a rocks glass. Add large ice cube and stir. Express with an orange peel.
Spirited Option:
Add 1oz Whiskey, Rum, or Mezcal
tasting notes:
A sophisticated slow-sipper. Earthy notes of chocolate and smoke are accompanied by a warming heat from chili peppers.
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.
Coquito Negro
difficulty:
I I
Serve:
Combine coconut milk, coconut cream and condensed coconut milk into a saucepan. Add a agave nectar and vanilla extract. Grate in cinnamon, allspice and nutmeg to taste. Bring to a soft boil and simmer for 15 minutes. Chill coquito mix before serving.
coquito Mix:
Combine 1 cup light coconut milk, 1 cup coconut cream, and 1 cup condensed coconut milk into a saucepan. Add ½ cup agave nectar, and ½ tsp vanilla extract. Grate in cinnamon, allspice and nutmeg to taste. Bring to a soft boil and simmer for 15 minutes. Chill coquito mix before serving
In a glass, over ice, add 1 part Rasa Black Ginger to 3 parts coquito mix, stir to mix and enjoy.
Spirited Option:
Top individual servings with 1oz rum or spirit of choice
tasting notes:
Rich and creamy coconut with layers of bitter baking spice. The perfect vegan replacement for your Holiday Egg Nog tradition.
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.
Black Ginger Flip
ingredients:
2oz
Rasa Black Ginger
0.5oz
Maple Syrup
1 Whole Egg
Fresh Nutmeg (For Garnish)
difficulty:
I
Serve:
Combine ingredients into a cocktail shaker. Dry shake (without ice) vigorously. Add ice into your shaker and shake well. Double strain into a chilled coupe glass and garnish with freshly grated nutmeg.
Spirited Option:
Replace 2oz Black Ginger with 1oz Ruby Port and 1oz Black Ginger or Replace 2oz Black Ginger with 1oz Dark Rum and 1oz Black Ginger
tasting notes:
Rich and decadent. Bitter chicory and coffee notes with a creamy caramel finish.
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.
Havana Harbor
difficulty:
I
Serve:
Add ice to a cocktail glass. Add Rasa Black Ginger, top with chilled cola.
Spirited Option:
Add 1.5oz Aged Rum
tasting notes:
Bold & effervescent notes of vanilla, cinnamon, and citrus. Black Ginger's deep herbal complexity perfectly complement the classic flavors of American cola
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.
Recovery Elixir
ingredients:
2 parts
Rasa Black Ginger
1 part
Beet Juice
Half part
Ginger Juice
Half part
Red Apple Juice
difficulty:
I
Serve:
Combine fresh ingredients in a glass and enjoy.
tasting notes:
Deep & grounding. Black Ginger’s baking spice and cocoa are layered atop round vegetal notes finished with bright acidity.
Queen’s Rasāsvāda
ingredients:
2oz
Rasa Black Ginger
3oz
Fresh Pineapple juice
0.75oz
Fresh Lemon Juice
0.5oz
Rich Cinnamon Syrup
Pineapple Leaf and Fresh Cinnamon (For Garnish)
difficulty:
I
Serve:
In a shaker, add Rasāsvāda Black Ginger, pineapple juice, lemon juice and cinnamon syrup with a small amount of pebbled ice. Whip shake for about 10 seconds, pour directly into highball glass, add more pebbled ice. Garnish with pineapple leaf and fresh grated cinnamon.
Spirited Option:
Replace 2 oz Black Ginger with 1 oz Black Ginger and 1 oz Rhum Agricole. Garnish with an Oloroso Sherry Float
tasting notes:
Flavors of exotic fruit and baking spice accompany Black Ginger’s deep and earthy notes, evoking the idea of a tropical getaway.
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.
