Pistachio Rose Rhubarb Japanese Cocktail
"Pistachio rose rhubarb Japanese cocktail is a modern seasonal twist on Jerry Thomas' 1862 Japanese cocktail using pistachio rose water orgeat syrup and rhubarb cacao bitters with wattleseed with a cognac base and lemon twist garnish. This cocktail has a delicate flavour from sweet nutty pistachios, floral rose water and tart rhubarb married with raw cacao and the deep toasted coffee-chocolate flavour of Australian indigenous spice wattleseed. The lemon twist offers a pop of colour and and fresh lemon oil flavour lifts the warmth of the cognac and complements the more delicate orgeat and bitters. Some preparation is required to make the vintage recipes for pistachio orgeat syrup or cordial and rhubarb bitters. These slow food products are well worth the wait producing quality bespoke ingredients with complex and delicate flavours that can be used in the Japanese cocktail and other cocktails and dishes."