Ispahan Mocktail

Ispahan Mocktail

This Ispahan Mocktail has been inspired by a famous French dessert. The combination of lychee, raspberry, and rose combined in this luscious and refreshing drink.

Ispahan Mocktail

Autumn Vibes

Hello everyone. Happy Labour Day if you’re celebrating.

Just a week ago I was constantly complaining about our heat waves. Not anymore! It’s feels autumn know with lots of rains. Indeed, it happened just in one night. One day the day temperature was almost 30 degrees C (with night temperatures above 20 degrees C) And the next day it’s 15 degrees C during the day and around 10 degrees at nights. While I am ready for fall, it’s a little bit too fast, don’t you think so? However, even though we are going to see more rains, this appears to be a temporarily setback. Tomorrow and on Wednesday it will be warm again.

Even though refreshing drinks might not be extremely appealing right now (Hot chocolate would be more appropriate), I couldn’t miss the opportunity to share this Ispahan Mocktail. Unfortunately, I still have many summer ideas I am not able to post. So at this point, it’s all about choosing the most unique things.

Ispahan

Have you heard of the Ispahan dessert? It’s an elegant Parisian dessert developed by a pastry chef Pierre Hermé for Ladurée, famous luxury patisserie. Ispahan is a stunning and super elegant macaron dessert. The flavours are rose (Because Ispahan is type of a rose), lychee, and raspberries.

Ispahan Mocktail

By the way, I’ve never tried a classic Ispahan. But this did not stop me from making this inspired Ispahan Mocktail. It’s quite sweet yet refreshing. There’s no precise proportions, so you can easily adjust this to your preference. And the best part? You can turn this mocktail into a cocktail. We tried it with added rum and gin, and both variations were fantastic. Besides, alcohol cuts the sweetness, too.

Definitely you will need to make Rose Syrup first. But since the rose season is almost over, you can make simple syrup and infuse it with a few drops of rose water instead.

I hope you like this Ispahan Mocktail, and you will give it a try while it’s still warm. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Ispahan Mocktail
Ispahan Mocktail

Ispahan Mocktail

Recipe by Ben | HavocinthekitchenCourse: Drinks
Servings

2

servings
Cooking time

5

minutes

Ingredients

  • Ispahan Mocktail (Non Alcoholic Cocktail)
  • ~ 2-3 oz. lychee juice

  • ~ 1/4 cup fresh raspberries

  • ~ 1/2 oz. Rose Syrup

  • sparkling or regular water, to taste

  • 2-4 fresh or canned lychees, for garnish

  • fresh mint, for garnish

  • few raspberries, for garnish

  • ice cubes

  • Cocktail Version
  • 1 to 2 oz. hard liquor like white rum, gin, or vodka – in place of water

Directions

  • Pure the raspberries. Combine with the lychee juice and rose syrup in a shaker and shake to combine. Add water and ice to taste and serve garnished with lychees, raspberries, and mint.
  • For the cocktail version, add the alcohol instead of water. Try and add water if necessary. Enjoy!

20 thoughts on “Ispahan Mocktail

  1. David @ Spiced says:

    What an interesting mocktail idea! This is the first I’ve heard of the Ispahan dessert, but I really like your idea of taking those flavors and turning them into a drink. The weather is getting a bit cooler here, too, but I’m trying to hang on to the last days of summer as long as I can! Fun recipe here, Ben!!
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  2. Laura says:

    Ben! I love the color and your styling of this mocktail! That glass is its own swoon isn’t it? I love all the flavors here. Lychee is a relatively new one for me, as I disliked it for some reason as a young person, but am re-discovering it now! Just lovely!

  3. Marissa says:

    The dessert is new to me, Ben! But how gorgeous is this mocktail!? We all need beautiful non-alcoholic drinks like this up our sleeves for get togethers and the holidays ahead.

  4. Eva Taylor says:

    As soon as September first hits, temperatures plummet! I even notice a difference in the quality of the light, it’s a lot crisper than the summer light. Toronto temps have come back up but not to the same heat as in August, I generally don’t mind, but like you, I think it’s too fast. Give me one more heatwave and I’m done, but that doesn’t mean I’m ready for winter. Not yet. Let me book my ticket to Spain and I’ll feel better about the cold and snow.
    This drink looks lovely, and I hadn’t heard of the dessert it was named after so I shall take a boo.

  5. Jeff the Chef says:

    How interesting. Lychees are awesome, and I bet they’re really interesting with the rose syrup. Sometimes on Valentine’s Day, I stir a tiny bit of rose water into raspberry jam, and spoon it onto baked brie. So I’m familiar with that combination, and like it. Hey, this would be a great Valentine cocktail, come to think of it! Those funky, curved glasses are cool, by the way!

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