My cocktail was based off of a cupcake (surprise!) My ispahan cupcake is Amaretto Cake, brushed with rose water, filled with Lychees and Raspberries, topped with St. Germain Elderflower Liqueur Swiss Buttercream. It won Best in Show, and with that, I won a gigantic basket of libations from Twin Liquors! Yay! Here's the recipe. Enjoy! Photo above by John Knox.
The ispahan is a signature creation of Pierre Hermé, a French pastry chef who has been dubbed the "Picasso of Pastry-making". The combination of rose, raspberry, and lychees was first used in macaroons, but it now more common (relatively) in other pasties such as cakes and cupcakes. The name Ispahan, also known as 'Pompon des Princes" is actually the name for pink half-opened rose that grows wild in Iran.
|1/4 oz Chambord|
|3 oz lychee juice (from can or fresh)|
|1 oz Vodka|
|2 oz club soda|
|Splash St. Germain Elderflower liqueur|
|Garnishes: Whole Raspberries, Whole Lychee fruit (canned or fresh), fresh rose petals (preferably edible)|
*Lychees can be found canned at any local Asian market or event specialty stores such as Whole Foods or Central Market. The liquid from the canned lychees can be used as the lychee juice.
More cupcake please.
St. Germain Elderflower