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Natural High : An Adaptogenic Pisco Cocktail for Rosaliné Restaurant

 

 

I’m so excited to share a new Pisco cocktail I made for Ricardo Zarate’s new Peruvian restaurant, Rosaliné, in West Hollywood. It just went on the menu this week. I’m so happy that you can actually taste my creation in person, as opposed to looking at it through a computer screen! This cocktail is inspired by the powerful adaptogens & produce that originates from Peru and their natural healing properties. It’s also a play on the altitude of Machu Picchu and the spiritual awakening many travelers to this area speak about.

The first thing you may be wondering is, what’s Pisco? Pisco is technically Peruvian brandy. People get pretty dismissive as soon as the word brandy is thrown into the mix because they instantly conjure up images of sweet brandy old-fashioneds or maybe even taking a sip of their parent’s super-oxidized gross brandy that’s been chillin’ in their liquor cabinet for 20 years. Pisco is NOT that kind of brandy. Brandy is any kind of distillate made from fruit. In fact, some of the cleanest, brightest, and most beautiful flavors I’ve tasted have been in brandy(Poire Williams, anyone?). Pisco is unique because it is the straight distillate of fermented grape juice(wine) made from a single distillation. It’s also unaged. If you want to get real technical, it’s a grape eau-de-vie that captures the wonderful fragrance and flavors of the grapes it’s distilled from like no other spirit on earth!

You’re probably familiar with turmeric and honey, but what the heck is ashwagandha? Ashwagandha powder comes from the root of a certain type of gooseberry and is a powerful adaptogen. Adaptogens are natural herbs that help your body cope with environmental factors and stress. You’ve probably heard of rosemary, ginseng, or holy basil. These are all considered adaptogens. Ashwagandha is most commonly taken to help with feelings of stress, to increase energy & stamina, and for improved concentration. Turmeric is also a great anti-inflammatory and it adds a lovely yellow hue to the drink. It’s my hope that by creating cocktails that include these natural herbs, people will be introduced to adaptogens that may help improve their own health.

Finally, the Pisco that I chose for this cocktail is very special! Macchu Pisco is owned by two sisters and I’m all about supporting female-owned businesses. Their Piscos are so bright, fresh, and beautiful, I knew I wanted to use one of their blends for this drink! The La Diablada Pisco is their super-premium Acholado Pisco, a blend of Quebranta and aromatic Italia, Moscatel, and Torontel grapes. The non-aromatic Quebranta grape provides body, while the aromatic grapes shine brightly through with intoxicating fragrance.

 

 

Natural High

by Laura Lindsay

2 oz Macchu Pisco La Diablada Acholado*

.75 oz Turmeric Ashwagandha Honey Syrup(see recipe below)

.75 oz Freshly squeezed lemon juice

1 egg white

 

Glass: Coupe

Method: Dry shake all ingredients together for about 10 seconds. Open your shaking vessel and add ice. Shake hard for another 10 seconds. Double strain with a hawthorne + fine strainer into glass.

Garnish: Red beet mist with a stencil OR a few drops of beet juice dropped onto the egg white and stirred into a pretty pattern.

*Unfortunately, the bar manager decided to go with a cheaper Pisco on the menu, but ask for this with the La Diablada for the original recipe!

 

Turmeric Ashwagandha Honey Syrup:
6 oz organic local orange blossom honey
2 oz filtered water
.5 tsp ground ashwagandha
1.5 tsp ground turmeric

 

Combine honey and water in a pan over med-low heat and stir until honey and water combine. Do not boil. Remove from heat. For every .5 cup of honey syrup, add .5 tsp ground ashwagandha & 1.5 tsp ground turmeric. Refrigerate after bottling.

 

Pro tip: This honey syrup is so good in your tea too! 

 

 

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