If you want to taste the terroir of Patagonia, try Träkál. This unique spirit is what happened when founder Sebastian Gomez distilled pears and crabapples and infused the liquor with locally grown herbs and berries. It’s slightly sweet and very herbaceous, with a flavor that’s part gin, part brandy. The spirit launched stateside in 2017, and ever since bartenders have been experimenting with it in cocktails.
“I love how diverse it is,” says Denver bartender Alexis Osborne, who was one of the first people to use Träkál in drinks. “You can do so many unique things with it, but it’s still recognizable and works for any season.”
Träkál is the star of Osborne’s complex and flavorful Kal It Magic cocktail, which combines the Patagonian spirit with St-Germain elderflower liqueur, pear brandy, coconut water, lemon juice, arbol chile syrup and butterfly pea flower tea, which results in the drink’s purple hue. The slight heat from the arbol chile plays well with the herbaceous liquor, and overall this bright cocktail proves light, floral and easy to drink.
- 1 1/2 ounces Träkál
- 1/5 ounce St-Germain
- 1 barspoon pear brandy
- 1 ounce coconut water
- 1/2 ounce lemon juice, freshly squeezed
- 1/2 ounce arbol chile syrup*
- Butterfly pea flower tea, to top**
Add the first six ingredients into a shaker with ice.
Shake until well-chilled, and strain into a rocks glass over fresh ice.
Slowly top with the butterfly pea flower tea.
*Arbol chile syrup: Add 1/2 cup granulated sugar and 1/2 cup water to a small saucepan over medium heat. Stir until sugar is dissolved. Use 1 chile per 3 oz simple syrup. Simmer the chile in the simple syrup for 10 minutes, then strain and let cool. It keeps in the refrigerator for 1 month.
**Butterfly pea flower tea: Make tea with dried butterfly pea flowers (purchase online or at a local herb shop or tea store) using 1 tbsp tea per 1 cup of water. Boil and steep for 10 minutes or until desired color and strength is reached. Strain and refrigerate.