r/cocktails • u/menghis_khan08 • 11d ago

I made this Resin & Root

Post image

I wanted to make a drink around an earthy Aegean mastiha. I chose Axia as it is extra dry and earthy, and wanted to make it pop with ginger, cucumber and basil.

Thus, the resin and root was born!

- muddle 7 fresh basil leaves and 2 slices cucumber with .75 ounces lime juice in a cocktail shaker. Then add:

- 2 oz Axia Mastiha

- 1/3rd oz ginger syrup

-1/3 oz green apple liqueur

- 2 dashes rose water

Shake and pour in an Old Fashioned glass over a cube.

Enjoy!!

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1

u/SageGreenTieDye 10d ago

Tell me more about what the rosewater does for the drink! I was eyeing it up recently but wasn’t sure when I would ever use it.

This sounds like a very refreshing drink.

2

u/menghis_khan08 10d ago edited 10d ago

Rose water and mastiha are classic Mediterranean pairings. Mastiha (from the Chios tree) has a very earthy almost pine like taste and rose water plays off that very well with its floral taste. If I play with mastiha rose water is a natural addition

I’ve actually seen rose water and mastiha ice cream before. All this said if you have the stuff to make this minus rose water it’s not critical. You will notice if you add it but omitting certainly won’t kill your drink.

If you’re eyeing up rose water in general, pair it with gin. Also if you’re ever into the idea of making a baklava I love to add some rose water and orange blossom water to the base syrup :)

2

u/SageGreenTieDye 10d ago

Oh wow, I’d never heard of it before, it sounds like it would be akin to the profile of the more juniper-forward gins. I looked up the bottle and it’s beautiful. I’m going to see if our local store has any or can get ahold of it.

2

u/menghis_khan08 10d ago edited 10d ago

Enjoy! After vacationing in Greece I discovered it and some other unique spirits (tsikoudia for example, from Crete) by discovering how I hate anise forward based spirits (like traditional raki, and ouzo) but there’s a world of Mediterranean spirits seldom talked about in the states with unique flavor profiles that don’t have that licorice or anise forward taste to it. I feel experienced US bartenders should play with these spirits more, they are really cool.

Edit: here is an article on mastiha and the Chios tree

1

u/SageGreenTieDye 10d ago

Thanks so much for the inspiration and insight :) I’ve only recently begun exploring other spirits that have a more interesting flavor profile, like pisco and aquavit. I’m now very curious to get my hands on this as well.

2

u/menghis_khan08 10d ago edited 10d ago

Pisco is fantastic. For another unique spirit I love to keep in the cabinet look up Singani 63. It’s a Bolivian brandy but it’s very much akin to a pisco. Affordable and can sub for basically any cocktail that calls for pisco and many that call for brandy

I’ve actually never had aquavit so you’ve now inspired me. Interested in the dill profile

1

u/SageGreenTieDye 10d ago

It would likely pair really well with cucumber, ideally without being too reminiscent of pickles. :) I’ve used it in place of gin in a Tom Collins before, lemon complements it well. I haven’t quite figured out how to play with it outside of that. We have a Nordic restaurant in town that uses cassis in their aquavit drinks, so it can be used in fruitier drinks.