{"id":32740,"date":"2025-01-17T08:35:28","date_gmt":"2025-01-17T08:35:28","guid":{"rendered":"https:\/\/som2nypost.com\/alcohol\/imagine-a-cocktail-with-the-essence-of-a-wild-walnut-tree-growing-inside-it\/"},"modified":"2025-01-17T08:35:28","modified_gmt":"2025-01-17T08:35:28","slug":"imagine-a-cocktail-with-the-essence-of-a-wild-walnut-tree-growing-inside-it","status":"publish","type":"post","link":"https:\/\/som2nypost.com\/?p=32740","title":{"rendered":"Imagine a cocktail with the essence of a wild walnut tree growing inside it"},"content":{"rendered":"


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This White Russian twist, crafted by the team at Waking Lotus in Xi\u2019an, is made with walnuts hidden deep within the Qinling Mountains.<\/em>\u00a0Interview by Elle He, edited by Shu Mi.<\/em><\/p>\n

\u201cXi\u2019an is a city where motorcycle culture thrives. Many members of our team are avid riders, and mountain routes are a staple of our adventures. Among them, Qinling Mountain is an iconic destination\u2014a source of pride for every Shaanxi Province native which has inspired our new seasonal cocktail menu.<\/p>\n

To create this menu, we immersed ourselves in the wilderness of the Qinling Mountains, seeking inspiration from its raw and untouched beauty. We wanted to highlight wild, natural ingredients from this ancient mountain range. While exploring, we were struck by a particular scene: wild pecan trees growing along the mountain streams, their ripe nuts falling into the water and drifting downstream. This simple yet vivid image became the heart of Cold Spring, one of the four drinks on the menu.<\/p>\n

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Back behind the bar, we put what we discovered into use, choosing classic cocktails as starting points for reimagined recipes. For Cold Spring, we chose to make a modern twist on White Russian\u2014one that would be clean, crisp, and brimming with the nutty aroma of walnuts.<\/p>\n

The biggest challenge was extracting the flavor of the mountain walnuts. We tried every method imaginable\u2014sous vide, fat washing\u2014but the results were lackluster. Research led us to vacuum distillation, a technique perfect for unlocking the oils and flavors in nuts.<\/p>\n

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John Zhang, Bar Manager, Waking Lotus Bar, Xi\u2019an<\/figcaption><\/figure>\n

Next came the choice of walnuts: fresh or semi-dried? Toasted, pan-fried, or stir-fried? We tested countless combinations before landing on a blend of dried, unseasoned Qinling wild walnuts (sourced from a local shop in a street specialized in selling dry goods from the mountains) and pecans, which added a creamy undertone. These were distilled with white rum in the rotavap.<\/p>\n

Wild walnuts are less oily than fresh ones, making them ideal for a balanced flavor profile. Pecans, which share a similar flavor, contributed a buttery smoothness. To this base, we added white cr\u00e8me de cacao for body and sweetness, and clarified pineapple juice for a hint of tart freshness. The final touch? A pineapple-coffee foam made with gelatin, fresh pineapple juice, coffee liqueur, espresso, and a pinch of salt. This creamy, aromatic foam is sprinkled with seasoned walnut crumbles, adding texture and enhancing the nutty notes with every sip.<\/p>\n

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Each of the four cocktails in our seasonal menu evokes a distinct flavor of the Qinling wilderness. We even ventured back into the mountains for a proper photo and video shooting to promote these cocktails, hoping to translate the mystery of Qinling into both a visual and taste experience. The new menu is now available at both of our locations in Xi\u2019an and our Chengdu outlet. If you\u2019re looking to experience the spirit of northwest China\u2019s great mountains, you know where to find us.\u201d<\/p>\n

Click below to view recipe:<\/p>\n

Cold Spring<\/a><\/p>\n