Chinese Traditional Herbs in Cocktails

Herbal medicine comes in many forms: herbs, teas, capsules, tablets, extracts, and even cocktails. While some alcoholic beverages, like minty mojitos, have included herbs for generations, a more unique collection of herbal cocktails has been growing in popularity recently. The addition of traditional Chinese medicinal herbs to alcoholic cocktails was recently implemented at the Keefer Hotel in the Chinatown of Vancouver (British Columbia, Canada) by Keefer bar manager Danielle Tatarin.¹

After noticing that herbs used in Traditional Chinese Medicine (TCM) were often incorporated into teas, Tatarin began experimenting with making these teas into a syrup, which she now adds to her Chinese Medicine cocktails. Previously Tatarin was with the DB Bistro Moderne in Vancouver where she also incorporated herbs into syrups for cocktails.

“I became interested in mixology and cocktail history while traveling throughout South East Asia and Australia,” said Tatarin. “I loved a lot of things I was seeing for the first time and always wondered ‘how would this taste if I mixed it into a cocktail?’ Since then I’ve been incorporating herbs into cocktails through teas, syrups, powders, oils, tinctures and bitters. All of the applications I have researched on my own and tested recipes through trial and error.” 

Tatarin also uses common herbs not exclusive to Chinese Medicine, such as lavender (Lavandula spp.) and sage (Salvia officinalis), in her cocktails. Though Tatarin is not currently an herbalist, she was introduced to herbs like lavender, peppermint (Mentha x piperita), and ginger (Zingiber officinale) at an early age through her stepmother, a nurse who also studied Eastern medicine.

Tatarin’s most in-demand drink is the Opium Sour (recipe provided by Tatarin below) which is high in vitamins C and B as it contains both grapefruit (Citrus x paradisi) and tamarind (Tamarindus indica). Its poppyseed (Papaver rhoeas) tincture also helps with relaxation (although it does not actually contain opium, derived from the opium poppy, P. somniferum) and overall, she says, the drink aids digestion. Another of her most famous cocktails—the Tigers Tail—consists of astragalus root (Astragalus membranaceus), used in TCM to boost the immune system and qi (energy), shochu, a distilled Asian beverage (most commonly distilled from barley, sweet potatoes, or rice), and the alcoholic liquid Campari^® (from global beverage creator Gruppo Campari).¹

“I recommend the Tigers Tail for people with allergies or to boost the immune system but we can mix the Astragalus tea syrup into any cocktail,” said Tatarin.

Tatarin also keeps an eye out for interactions with alcohol. “I haven’t come across any problems with the ones I’m using now,” she said. “I’m always careful to find out what the uses for each herb are before mixing it into the drink.”

More information about the Keefer Bar is available at www.thekeefer.com.

Opium Sour Recipe: 

• 2 oz bourbon

• 1/2 oz Tamarind Syrup*

• 3/4 oz Fresh Grapefruit Juice

• 1/4 oz Fresh Lemon Juice

• 2 dashes Poppyseed Tincture

Shake first 4 ingredients vigorously on ice for 10 –15 seconds. Strain over fresh ice into a highball glass. Finish with poppyseed tincture.

*To make tamarind syrup, steep fresh or dried tamarind pulp in hot water for 20 minutes and fine strain through a cheesecloth. Add equal part sugar to tamarind water.

Tigers Tail Recipe:

• 2 oz. shochu, a distilled Asian beverage, available at liquor stores (Tatarin uses the shochu variety that is distilled from barley)

• 1/2 oz. Campari

• 1/2 oz. astragalus root tea syrup*

• 4 pineapple chunks dipped in spiced sugar*

Mix all ingredients together and shake on ice vigorously for 20 seconds. Double strain into a whisky glass. Served neat. Garnish with a skewer of pineapple chunks dipped in spiced sugar.

*To make astragalus root tea, steep dried roots in hot water for 20 minutes, then strain. Add equal part sugar to tea and mix well. Cool, then store in a clean glass jar.

*To make spiced sugar, chop up a bird’s eye chili pepper, also known as a Thai pepper, (Capsicum frutescens) very finely and mix to taste with about 2 cups raw cane sugar and, possibly, a few crushed candied rose petals.

—Kelly E. Lindner

Photo captions in order of appearance:

1) Collection of house made bitters and herbal tinctures. ©2010 Dean Azim Photoworks. www.deanazim.com.
2) Opium Sour. ©2010 Dean Azim Photoworks. www.deanazim.com.

Reference

Sasvari J. In good spirits: cocktails that incorporate Chinese Medicine. The Vancouver Sun. March 19, 2010. Available at   http://www.vancouversun.com/life/Good+Spirits+Cocktails+that+incorporate+Chinese+medicine/2704042/story.html. Accessed March 23, 2010.