Peruvian Wedding Cake Cocktail
a cocktail recipe
"I can't deny it much longer - the air up in Minnesota is getting crisper, and people are already whipping out the PSLs and cinnamon brooms, but I'm hanging on to the bright spring drinks while I still can.
Between the white, creamy coconut and the dried rose petals, the appearance of this one reminded me of a wedding. And any time I drink pisco, I’m reminded of the numerous pisco sours I downed during a medical trip to Cusco."
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 1 H
TOTAL | 1 H 15 M
1 SERVING
| 4.5 oz
SPECIAL EQUIPMENT:
COCKTAIL SHAKER
Make the rose-lemon-orange syrup:
Stir ½ cup of water and ½ cup sugar over low to medium heat until dissolved. Add 2 Tbsp rose petals, 1 Tbsp lemon peel, and 1 Tbsp orange peel, and bring to a boil for 1-2 minutes. Let cool for 1 hour and strain out the solids. Store in the fridge for up to 2 weeks.
Make the cocktail:
Add 2 oz pisco, 1/2 oz lime juice, 1/2 oz lemon juice, 3/4 oz rose-lemon-orange syrup, and 3/4 oz unsweetened coconut milk to a shaker with ice. Shake, then strain into glass with fresh pebble ice. Garnish with rose petals and serve with a straw.
Using muslin bag or a tea ball to hold the botanicals during the boiling process will also make it easy to remove solids from the cooled infusion.
whole petals
Dried rose petals add a rich floral flavor, much like the scent of fresh roses.
0.07 oz - PORTION$0.50
0.2 oz - JAR$3
0.2 oz - REFILL$2
1.2 oz - REFILL$6
chopped
Lively and zesty with tangy lemon notes.
0.09 oz - PORTION$0.50
1.2 oz - JAR$4
1.2 oz - REFILL$3
6 oz - REFILL$9
chopped
Add a bright, fragrant, and uplifting citrus note.
0.09 oz - PORTION$0.50
1.1 oz - JAR$3
1.1 oz - REFILL$2
4 oz - REFILL$7
