Pasha
Milk-Clarified Mezcal, Armenian Thyme Tea, Tomato Passata, Strawberry, Rose Geranium Tincture
Bartender Evan Williams of Dalida | San Francisco, CA
Adapted by StarChefs | August 2026 | Photo: Will Blunt
INGREDIENTS
Rose Geranium Tincture:
400 milliliters neutral grain spirit
150 grams rose geranium leaves and flowers
Armenian Thyme Tea:
20 grams Armenian mountain thyme tea leaves
Batch:
500 milliliters tomato passata
250 grams strawberry purée
375 grams granulated sugar
15 grams citric acid
10 grams lactic acid
5 grams kosher salt
2 liters Espadín mezcal
350 milliliters whole milk
To Assemble and Serve:
Yield: 1 cocktail
Rose geranium flowers
METHOD
For the Rose Geranium Tincture:
In a 500-milliliter nonreactive container, combine all ingredients. Seal and let sit 1 week in a dark, cool room. Strain, bottle, and reserve.
For the Armenian Thyme Tea:
Place tea leaves in a nonreactive container and set aside. Bring 250 grams water to a boil. Pour over tea leaves and let steep 10 minutes. Strain, bottle, and refrigerate.
For the Batch:
In a stockpot over medium flame, warm tomato passata, strawberry purée, and 250 milliliters Armenian Thyme Tea. Stir in sugar, citric acid, lactic acid, and salt until dissolved. Remove from heat and stir in mezcal. Set aside. In a nonreactive container, add milk. Slowly stream in mezcal mixture and let sit 4 hours at room temperature. Strain through a cheesecloth-lined colander. Repeat process until liquid runs clear. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a mixing glass, combine 3 ounces Batch and 6 dashes Rose Geranium Tincture. Add ice and stir until chilled. Strain into a double rocks glass with 1 large ice cube. Garnish with flowers.
