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.
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.
- ANTIBACTERIAL
- ANTIDEPRESSANT
- ANTI-INFLAMMATORY
- ANTIOXIDANT
- BRAIN HEALTH
Maqui Berry
Their rich purple color comes from anthocyanins—some of the most powerful antioxidants.
- ANTI-AGING
- ANTIOXIDANT
- DETOXIFIER
- EYE HEALTH
- GUT HEALTH
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.
- ANTIBACTERIAL
- ANTI-INFLAMMATORY
- ANTIOXIDANT
- DETOXIFIER
Red wine grape skins
Ancient Mesopotamians, Egyptians and Greeks all incorporated grapes—sweet, juicy orbs—into their food, drink and herbal medicines.
- ANTI-AGING
- ANTIOXIDANT
- BLOOD SUGAR REGULATION
- HEART HEALTH
- LOWERS CHOLESTEROL
Artichoke leaf
One of the oldest cultivated plants, artichokes have been considered precious since ancient times.
- ANTI-INFLAMMATORY
- BLADDER HEALTH
- DIGESTIVE AID
- IMMUNITY BOOSTER
- JOINT HEALTH
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.
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.
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.
