Sip the world with Tapestry, a cocktail that weaves together the rich flavors of India, Morocco, and Colombia. With a bold blend of Cloud House, velvety cream, nutty pistachio orgeat, and a daring splash of spicy black cardamom harissa tincture, this drink is a global taste sensation in every glass.
Recipe: Nina Kumar (Vancouver, BC)
Photo: Reece Sims
Cocktail Flavor Camps
The inspiration behind this cocktail, as explained by Nina Kumar, a home bartender from Vancouver, BC, “I wanted use ingredients from my ethnic background (Indian) and my partner’s (Moroccan). This is what is so great and what I love about where I live (Vancouver, BC) is that there is such an acceptance of different cultures. And that is why I called it the Tapestry cocktail. It’s a tapestry of cultural elements centred around the Columbian based rum coffee liqueur.”
Tapestry
Difficulty: Hard, Pre-Drink Preparation RequiredFlavor Camps: Frothy, Spicy, Nutty
Ingredients
2.5 oz Cloud House
1.5 oz Coffee Cream
0.5 oz Pistachio Rose Orgeat*
1/2 straw Black Cardamom Harissa Tincture ✤
Garnish: Toasted & Crushed Pistachio
Directions
- Add all ingredients to a shaker and shake with ice
- Double strain into a chilled coupe glass
- Garnish with toasted & crush pistachio bits
Notes
- * Pistachio Rose Orgeat: 0.5 cup raw pistachio / 0.5 cup sugar / 0.5 cup water / 3/4 teaspoon rose water / In a blender add all ingredients and blend thoroughly. Fine strain into a container. Keep refrigerated for up to two weeks. This will yield enough for multiple cocktails!
- ✤ Black Cardamom Harissa Tincture: 100 ml aged unsweetened rum (40% abv or higher) / 1 tbsp toasted and ground black cardamom / 1/2 tsp harissa powder // Flash infuse cardamom and harissa in rum for an hour, then use a coffee filter to strain out solids. Keep in a dasher bottle. This will yield enough for multiple cocktails.