No matter how robust your bar, you’re probably not making cocktails with the Patagonian spirit Träkál. The brainchild of Sebastian Gomez, it’s a pear-and-crabapple liquor infused with locally grown herbs and berries, and it tastes like a mixture of brandy and gin. The idea behind the flavor, says Gomez, was to make a spirit that evoked the Andean Forest that surrounds the distillery. It’s slightly sweet and very herbaceous, with notes of cooling fennel and ripe red berries.
“Träkál is a bartender’s [ultimate] dream,” says Joshua Sevy, the owner and bartender at Denver’s Tatarian. “It sits in a flavor profile that’s easy and fun. It plays well in Tiki cocktails, as well as a stirred booze-forward cocktail.”
Sevy uses Träkál in his Notro drink. Notro is a type of red-flowering tree in Patagonia (also called the fire bush), which fits into the tree theme at The Tatarian. It doesn’t taste woody, however. Instead, it’s bright, fresh, herbal and fruity all at the same time. In addition to Träkál, it also features a hefty dose of The Bitter Truth Bogart’s bitters, plus lemon-hibiscus syrup, lemon juice, orange essential oil and Angostura bitters. The hibiscus gives the drink a pleasing pink hue, making it a must for colorful cocktail parties.
- 2 ounces Träkál
- 1/4 ounce The Bitter Truth Bogart’s bitters
- 1/2 ounce lemon-hibiscus syrup*
- 1/2 ounce lemon juice, freshly squeezed
- 1 drop orange essential oil
- 2 dashes Angostura bitters
- Garnish: lemon peel
Add the Träkál, Bogart’s bitters, lemon-hibiscus syrup, lemon juice, orange essential oil and Angostura bitters into a shaker with ice and shake vigorously until well-chilled.
Fine-strain into a cocktail glass.
*Lemon-hibiscus syrup: Bring 1 cup water to almost a boil and add 1 cinnamon stick, 1/8 cup dried hibiscus flowers and 1/2 a lemon peel. Simmer on low heat for 15 minutes. Strain off hibiscus flowers, cinnamon sticks and lemon peels. While still warm, add 1 cup sugar and stir until liquid becomes clear.