First published in World Whiskey & More – Issue #4
Petrichor refers to the pleasant, earthy scent that often accompanies the first rain after a long period of warm, dry weather.
In the world of culinary creations, the magic of every recipe unfolds with the spark of an idea. A thought about a story, an image, a place or even a special smell that does not escape a fine nose and awakens memories of special moments. In my childhood, the smell of petrichor was a symbol of balmy summer evenings that were only interrupted by short rain showers. I still think back to these moments today and enjoy the images that I remember. A recent visit took me to a bar in a hip neighborhood in Seoul whose very name caught my attention. Teascent is a fascinating temple of flavors where the beginning of every recipe is an idea. Based on tea, the arc of this millennia-old stimulant is spanned with spirits in exciting interpretations and ideas. It is no longer a secret in Asian countries that green tea is an excellent aromatic accompaniment to whisky. The mild, herbal, grassy aromas of most green teas harmonize perfectly – even with light whiskies, without drowning them out. A green tea often emphasizes the citrus notes of the whisky. The result is a refreshing, invigorating drink that is ideal for summer picnics and sultry evenings.
Yunnan Pu’er is a fermented tea variety that originated in the Chinese province of Yunnan. Similar to whisky, maturation is a key factor for Pu’er tea, with experienced connoisseurs preferring older teas for their complex flavor and increased smoothness. Its aroma beguiles the senses with earthy and subtly sweet notes, while a rich bouquet emerges on the nose, reminiscent of damp forests and freshly turned earth. On the palate, nuances of wood and moss interweave, evoking associations with misty mountain landscapes. The combination with the spicy aromas of the rye creates a surprising complexity reminiscent of Petrichor. The bar team has hidden another special feature in the cocktail. Some popping candy also acoustically simulates dripping noises, which makes it a complete sensory experience.
Petrichor by Teascent Seoul
Recipe:
45ml Sonicated Yunnan Pu’er Rye
15ml Lime Juice
15ml Patchouli Cordial
75ml Ginger Ale
Method: Built in Glas
Garnish: Popping Candy, Shiso Leaf
Sonicated Yunnan Pu’er Rye
1000g Bullet Rye, 32g Yunnan Pu’er Tea
Sonicated using Ultrasonic Homogenizer
Set Time to 7 minutes, duty cycle half constant, and output control to maximum. Strain and Bottle
Patchouli Cordial
500g Water, 500g Caster Sugar, 1.6g Tartaric Acid, 1.6g Lactic Acid, 10g Ethanol, 2 Drops Patchouli Oil
Dissolve essential oil into Ethanol. Blend all ingredients in a blender until mixed. Bottle