The Tasting Panel magazine

November 2015

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Page 105 of 136

november 2015  /  the tasting panel  /  105 O n an international flight back from India, Soˉ mruS Founder Pankaj (PK) Garg craved a digestif to complement his curry, one that reflected the flavors of the East. None existed. So, he created Soˉ mruS, which is quickly becoming one of the most-awarded cream liqueurs in the world, just less than a year after its launch. Inspired by the flavors of a traditional Indian dessert called ras malai, the liqueur emits a complex bouquet of cardamom, pistachios, saffron, rose petals and almonds in hand-crafted rum. The liqueur is also all-natural, gluten-free and pre- servative-free, with a two year shelf life, much to the delight of Newby, a former nightclub owner who left the industry to carve out more time for hobbies, including expanding his yoga practice, spending more time with his wife and taking better care of his health. He cooks often, eats organic and avoids junk food. What the Mixologist Loves: "As far as a cream liqueur goes, this is the best it gets! The aromatics work incredibly well with matcha tea in the cocktail. Inspired by Soˉ mruS, I was really trying to craft an affordable luxury: Saffron is the most expensive spice in the world by weight; I use a local, organic honey; and I've recently gotten massively into turmeric. The avocado rounds out the flavor and the 24 karat gold leaf represents the sunshine of India. This cocktail is so light! I wanted it to look like one of those whimsical desserts, but that drinks like a cocktail. If I were doing this competition back in Chicago, I would pour Soˉ mruS on a deep dish pizza." Om Soˉ mruS Om ◗ 1½ oz. SoˉmruS Indian Cream Liqueur ◗ 1 oz. Citadelle Gin ◗ 1 oz. turmeric and honey syrup* ◗ 2 oz. Rare Tea Cellar Matcha Tea ◗ 1 tsp. avocado ◗ Edible gold leaf Add avocado to shaker and muddle briefly; add all other ingredients. Add ice and shake vigorously. Strain into glass. Garnish with edible gold leaf and candied saffron strands. *Tumeric and honey syrup: Add one pound of scrubbed and sliced turmeric root to 1½ cups honey and 1½ cups boiled water. Bring to boil. Cover and simmer for 30 minutes. Strain and contain. Store in cooler. unRiesonably Good ◗ 2 oz. Anew Riesling ◗ 1 oz. pineapple juice ◗ 1 oz. almond milk ◗ ½ oz. demerara sugar ◗ Dash organic vanilla extract ◗ Dash ground cinnamon Toss all ingredients in cocktail shaker with one ice cube, pour into glass; top with crushed ice. Garnish with mint sprig and grated cinnamon. Rosie Ruiz, Bartender at Cole's in Los Angeles. W ine isn't always the first thing you would reach for when making a cocktail, but perhaps it's time to think twice. Anew Riesling is sourced from vineyards in Washington, and a blend of 88% Riesling, 10% Gewürztraminer and 2% Muscat Canelli. With the perfect balance of generous fruit flavors and vibrant acidity, the light, crisp, Riesling works well in a variety of cocktails. The tiki-friendly combination of pineapple and milk pairs perfectly with the citrus notes of the wine. What the Mixologist Loves: "When I first tasted the Riesling, I immediately thought of a dairy, which would seem an unusual choice to mix with wine, but it made perfect sense to me. I'm lactose- intolerant, so I opted for almond milk. The Riesling isn't overly sweet, so I added a bit of sugar, and the cinnamon pairs well with the peach aromas of the wine. I was excited to bring out my personal collection of tiki glasses for this cocktail, and it's a fun way to express myself! " Anew Wines: Rosie Ruiz Benjamin Newby, Brand Architect & Chief Mixologist, So¯mruS Indian Cream. So ¯ mruS Indian Cream Liqueur: Benjamin Newby

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