Recipe: Eastern Promises

More and more, we’re beginning to witness a growing movement behind the bar—spirit-free beverages are becoming the norm, with chefs across the country even offering up spirit-free pairings with tasting menus. 

At two-MICHELIN-starred minibar in Washington, D.C., a “Virtue Pairing” is offered at the chef’s tasting counter and a variety of spiritfree cocktails, like La Pacita featuring Seedlip spice, vanilla, cinnamon, coconut, cream, pineapple, nutmeg and liquid nitrogen, are offered à la carte at neighboring cocktail lab barmini. 

“When we develop different recipes, we break it down into basics for acidity, sugars, aromas, mouthfeels and presentation,” says minibar’s bar manager, Ismael Barreto. “The process doesn't change much when using alcoholic versus non-alcoholic spirits. Non-alcoholic spirits give us a different perspective of developing a recipe without altering the process.”

The vibrant Eastern Promises is a combination of Seedlip Garden, lemongrass, butterfly pea flower, yuzu and sudachi, a type of Japanese sour citrus. The cocktail lands at the table with a “cloud” of hibiscus tea, rose and orange blossom water.

Here’s how to make it at home.

Eastern Promises

Recipe Courtesy of Ismael Barreto, minibar & barmini, Washington, D.C. 


1.5 ounces Seedlip Garden
0.375 ounces yuzu
0.375 ounces sudachi
0.5 ounces lemongrass
0.25 ounces butterfly pea flower
1.5 ounce tonic water 
Lavender blossom, for garnish 


Combine Seedlip Garden, yuzu, sudachi, lemongrass, butterfly pea flower and tonic water in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled glass. Garnish with lavender blossom and serve immediately. 

Photo by Rey Lopez.

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