The Wind Rises Cocktail

Matcha powder makes a colorful garnish, sunflower orgeat combined with house-made cinnamon bitters and cocalero liqueur, a South American herbal spirit.


Sunflower Orgeat
4 cups unsalted sunflower seeds
8 cups water
8 cups demerara sugar
4 dashes orange flower water
1 tsp salt

1 ½ oz Barsol Quebranta Pisco
½ oz Cocalero liqueur
¾ oz sunflower orgeat
½ oz lime juice
¾ oz egg white
4 dashes cinnamon bitters
Matcha powder, for garnish


  1. To make 8 cups sunflower orgeat: Blend sunflower seeds in a blender or food processor until fully minced, about 5 minutes. In a medium saucepan over medium-high heat, boil the water, sugar, and salt until dissolved. Add the sunflowers and orange flower water, and simmer for 10 minutes. Strain with a strainer and cheesecloth into a separate bowl. Let sit until it reaches room temperature.
  2. To make 4 cups of cinnamon bitters, combine 1 qt. Angostura bitters and ½ cup cinnamon chips in a sealable container. Let sit for 24 hours, then strain into a sealable bottle or container.
  3. To assemble the cocktail, add all ingredients to a cocktail shaker and shake without ice to emulsify the egg white.
  4. Add ice and shake for 10-20 seconds.
  5. Double strain into a coupe glass. Garnish with matcha powder.

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