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.

Whiskey

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

1. Add all ingredients and stir for 10 seconds over ice.
2. Serve over a large ice cube.
3. Garnish with an orange twist.

*Carrot & Raisin Westward Single Malt Infusion

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Ingredients

• 50g Shredded Carrots
• 50g Red Raisins

Preparation

1. Sous vide at 130f for 1 hour.
2. Strain and chill before using.

Toasted Rice Syrup**

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Ingredients

• 100g Basmati Long Grain Rice (rinse about 10-12 times until the water runs clear and almost all the starch is out)

Preparation

1. Place on a tray with parchment paper.
2. Evenly place 12g of cumin, 4 bay leaves and 10g cardamom.
3. Toast at 250f for 10 minutes.
4. Add the rice to a pot with 500g sugar and 500g water, bring to a boil and let caramelize for 5 minutes.
5. Chill the syrup and strain before use.