Sleeping Lotus

Sierra Kirk, Hale Pele | Portland, OR

The Sleeping Lotus drinks like the Army & Navy cocktail on leave in the Bahamas. Rather than being served in a buttoned-up fashion, in a coupe with no garnish, the Sleeping Lotus relaxes over crushed ice in a Zombie glass, topped with an edible orchid and copious mint. To the expected gin, orgeat, and lemon, mint adds a cooling element, while orange bitters add a bitter citrus note.

Reprinted with permission from Easy Tiki: A Modern Revival with 60 Recipes, by Chloe Frechette, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2020 by Lizzie Munro.


Serving: 1

  • 2 ounces dry gin
  • 1 ounce orgeat, see Editor’s Note
  • 3/4 ounce lemon juice
  • 2 dashes orange bitters
  • 10 mint leaves

Garnish: edible orchid, mint sprig

  1. Combine all the ingredients in a cocktail shaker.
  2. Add ice and shake until chilled, about 10 seconds.
  3. Strain into a Zombie or collins glass filled with crushed ice and stir to incorporate.
  4. Top with more crushed ice.
  5. Garnish with an edible orchid and a mint sprig.
Editor's Note

300 grams raw almonds (about 3 1⁄2 cups/ 1⁄2 pound)
Water, as needed

Put the almonds in a bowl and add water to cover. Set aside to soak overnight. Drain the water, then weigh the almonds. Transfer them to a blender and slowly add an equal weight of fresh water while the blender is running on slow, for about 1 minute. Increase to high speed, until the mixture is opaque. Strain through a nut milk bag or a fine- mesh strainer lined with cheesecloth. Weigh the strained milk. Transfer to a medium saucepan and add an equal weight of sugar. Heat over medium, stirring, until the sugar has dissolved. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.

Tagged: easy tiki, Tiki