Behind the Qabuli Palow Cocktail at Lapis in Washington D.C.
As fall approaches, we’re sure to see a surge of pumpkin spice espresso martinis or apple cider Old Fashioneds, but there’s one unsuspecting ingredient bartenders are using to create the ultimate fall flavor in cocktails this year: rice.
At D.C.’s MICHELIN Bib Gourmand Afghan restaurant, Lapis, beverage manager Sulaiman Popal uses toasted rice syrup to create a “Qabuli Palow” Old Fashioned, inspired by the national dish of Afghanistan. He toasts rice mixed with a combo of Afghan spices, like cardamom, coriander, and cinnamon, and then cooks it down with sugar into a syrup. The strained liquid adds a nutty and spicy flavor to any fall cocktail.
Qabuli Palow Old Fashioned
by Sulaiman Popal of Lapis and Lapop in Washington, DC
Ingredients
2 oz. Carrot & Raisin-infused Westward Single Malt*
½ oz. Toasted Rice Syrup**
5 dashes of Scrappy’s Cardamom Bitters
Preparation
Add all ingredients and stir for 10 seconds over ice.
Serve over a large ice cube.
Garnish with an orange twist.
*Carrot & Raisin Westward Single Malt Infusion
Ingredients
50g Shredded Carrots
50g Red Raisins
Preparation
Sous vide at 130f for 1 hour.
Strain and chill before using.
Toasted Rice Syrup**
Ingredients
100g Basmati Long Grain Rice (rinse about 10-12 times until the water runs clear and almost all the starch is out)
Preparation
Place on a tray with parchment paper.
Evenly place 12g of cumin, 4 bay leaves and 10g cardamom.
Toast at 250f for 10 minutes.
Add the rice to a pot with 500g sugar and 500g water, bring to a boil and let caramelize for 5 minutes.
Chill the syrup and strain before use.
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