Specially crafted by lead mixologist Chaz Lee at Ascend Prime Steak & Sushi, La Rosa is a vibrant fusion of flavors that will entice any home bar enthusiast this Valentine’s Day. Lee’s recipe requires both an ISI whipping canister and two nitrous oxide (N₂O) cream chargers to create the foam that tops the cocktail, but the extra effort is worth the texture in each fruity-and-floral sip.
Drink Name: La Rosa
Ingredients:
-
1 medium strawberry
-
1.5 oz Rose-Infused Codigo 1530 Blanco
-
0.5 oz Naranjo Bitter Orange Liqueur
-
1 oz Pineapple Juice
-
0.25 oz Blood Orange Juice
-
0.25 oz Agave Syrup
-
0.25 oz Citric Acid Solution (see below)
-
Mango Chamoy Foam (see below)
Directions:
-
Muddle the strawberry in the bottom of a shaker tin.
-
Add all remaining ingredients except the foam into the shaker along with ice.
-
Shake vigorously until well-chilled.
-
Strain into a coupe glass and top with Mango Chamoy Foam.
Mango Chamoy Foam:
-
3 oz Lime Juice
-
2 oz Egg White
-
2 oz Mango Puree
-
2 oz Simple Syrup
-
1 oz Chamoy
Directions:
Combine all ingredients in the ISI Whipping Canister, seal the lid tightly and shake for 15 seconds to incorporate. Charge with one N₂O cream charger, shake for 30 seconds. Charge with a second N₂O cream charger and shake for another 30 seconds. Refrigerate for at least 30 minutes before use.
Rose-Infused Codigo 1530:
-
10 oz Codigo 1530 Blanco
-
6 g Organic Rose Petals
Directions:
Combine Codigo 1530 Blanco and rose petals in a clean glass container. Store in a cool, dark place for 2 days to infuse. Strain the solids off and label the infused liquid.
Citric Acid Solution (10%):
-
15 g Citric Acid
-
150 g Warm Water
Directions:
Combine warm water and citric acid until dissolved. Store in a glass container.