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The best cocktails ever invented are some of the simplest, which is important to remember when concocting a new recipe.
For me, that process starts with the basics, and then I begin working out from there. Small amounts of a new flavor can provide tipplers a fresh perspective on a drink that they already know and love. And the most elegant and efficient way to do this that I’ve found is to add spices. Incorporating some spices, herbs, or teas is a wonderful method to create a bespoke experience without tying your guests’ palates into half-Windsors.
I always keep a supply of spice staples at my New York bars Ward III and The Rum House, including ginger, nutmeg, cinnamon, basil, peppercorns, allspice, juniper, anise, and clove. I also like cardamom and feature it in my Hell Bent for Leather, a spin on an Old Fashioned. Just a handful of pods gives the classic an exotic feel. It’s one of our most popular tipples at Ward III and has never left the menu.
And to get you experimenting with spices, here are five pieces of advice I’ve picked up during my years behind the stick.
WHOLE AND FRESH ARE BEST:
Between gourmet grocery stores and online sources, fresh herbs and whole spices are easily obtainable. They also have an enormous amount of flavor. Dried herbs and pre-ground spices are generally not worth the effort. (Whole spices will lose their potency after a year or two in a jar, so replace them periodically.)
BE SEASONAL AND REGIONAL:
Cloves in November. Basil in March. Ginger to follow your Chinese dinner. Flavors follow seasonal traditions and regional cuisines. Borrow from what chefs are doing in the kitchen for inspiration.
MUDDLE AND GRATE:
The technique you should employ depends upon the ingredient. Muddle fresh peppercorns or cardamom pods — try it when making a version of the Daiquiri — but grate nutmeg or cinnamon on top of a drink (this is great for a complex Sidecar).
Use a fine-strainer to remove floating bits of leaves, husks, or seed pods. While some texture can be interesting in a cocktail, too much tends to spoil the effect and makes it hard to drink.
I love spices for their intense aromas and flavors, so err on the side of subtlety. If the spice isn’t coming through enough, add more to the next round you fix!
Click here for an easy spiced cocktail recipe, the Hell Bent for Leather cocktail.
Michael Neff is a top New York bartender and co-owner of cocktail bars Ward III and The Rum House.
This story was originally published at 5 Tips: Spiced Cocktails. For more stories like this, subscribe to Liquor.com for the best in all things cocktails and spirits.
21 Spicy Cocktails to Warm You Up
Muddle your way through the brutal end of winter with these fiery cocktails!
Muddle your way through the brutal end of winter with these fiery cocktails! No matter how frigid the temps are in your region, or what your flavor preferences, we have a heat-infused cocktail for you. Everyone from martini drinkers to mojito mavens can learn to add a little kick to their cocktail with one of these adult beverages.
This cocktail is a classic in the making. The heat of the chipotle-honey simple syrup &mdash add this ingredient to your bar now! &mdash and the sour lemon come together to make an irresistible cocktail.
Get the recipe from Set the Table.
When you are in the mood for some refreshing heat this is the cocktail for you. The tequila is infused with habanero peppers and the beer gives this beverage somer seriously inviting sparkle.
Make a Simple Syrup for Cocktails, Coffee, and Other Drinks
Simple syrup is, as the name implies, very simple to make from scratch. It's also the most budget-friendly drink sweetener you'll find, costing just pennies per batch. Also known as "sugar syrup," the only ingredients you need are sugar and water, so anyone can do it.
Once you learn how easy it is, you'll discover just how essential it is to keep simple syrup in stock for your bar and kitchen. It's found in many mixed drink and cocktail recipes, and you can use it to sweeten your coffee, tea, and homemade lemonades and sodas. Since the sugar is already dissolved into the syrup, it's much easier to mix into cold beverages.
There are two primary simple syrup ratios. Rich simple syrup means that you're using more sugar than water to create a richer syrup. It has a 2:1 ratio and is sweeter and thicker. You can also make a simple syrup with equal parts (1:1) of sugar and water. It will be a little thinner, and it will add just a touch of sweetness to your drinks. The 1:1 syrup is nice for flavored syrups and primarily used by bartenders, so many cocktail recipes assume that's what you're using. If you prefer a rich syrup, know that you'll likely want to use about 1/4 ounce less than what the drink recipe calls for.
With either option, the recipe will yield between 1 cup and 1 1/2 cups of syrup. You can make as small or as large a batch as you wish, just keep the same proportions. Once done, store it in the refrigerator in a well-sealed bottle where it will keep for up to a month.
7 Classic Cocktail Recipes For You:
Martini is the ultimate cocktail. In fact, had there been just one cocktail in the world, it would have to be the martini. Add a fun twist to James Bond's favourite with the devil martini — a blend of vodka, tobacco sauce, sugar and Worcestershire sauce. Add some lime juice too, and you have the perfect cocktail for a dinner party. Here's the recipe.
Some white rum, a bit of sugar syrup, soda with a hint of lime and mint is all that you need to beat the heat this summer with this easy recipe of the classic cocktail. Bookmark this recipe for the hottest days this summer.
Unwind after a log day with this simple cocktail that requires just three ingredients – lime, vodka and sugar. For extra freshness, add some mint leaves. It's very simple to make. In fact, you can make the drink in the glass you'll use. Here's how to make this drink that's popular in Brazil.
Long Island Ice Tea
When a pitcher of beer feels too heavy in summer, look to this alcoholic drink to save the day. But beware that it's quite potent, as it is made with a mix of four liquors – gin, tequila, vodka and rum. It's one of the best cocktails you would come across. Click here for the recipe.
A cocktail is made with tomato juice and vodka. It's seasoned with Worcester sauce, Tabasco and lemon juice, which gives the cocktail its spicy undertones. For the recipe, click here.
There is no wrong ingredient to make a sangria. To spice it, you can add your favourite fruits, liquors and spices. No matter what you add, it will always taste delicious. This fresh fruit wine cocktail originated from Spain. All that you need, apart from the fruits of your choice, is some red wine. Enjoy it any time, be it a sunny brunch or a romantic evening. Click here for the recipe.
It's one of the classiest cocktails. The Margarita with the salted rim is one of the most popular cocktails of all time. It's a blend tequila, lime and sugar. If you don't want a mouthful of sodium, you can skip the step where you have to apply salt on the rim of your glass. Here's the recipe.
If you're going to mix drinks, do it well. With these classic recipes, you cannot go wrong. And do let us know which one you liked the most.
7 Tips for Making Great Tea-Centered Cocktails | Easy Cocktail Recipes
When it comes to the world of highfalutin, historic and trendy cocktails, it seems like even the sky isn’t the limit. While imbibing in alcohol has always been a favorite American pastime, the reintroduction of Prohibition-style cocktails and speakeasies into mainstream drinking culture over the past two decades has arguably transformed the way many Americans take — and think about — their liquor.
The addition of tea has lately become part of this transformation as well as pioneering barkeeps and at-home mavens seek to continually expand the palette of the drinking public. If you love a memorable cocktail so much, you routinely work at creating the masterpieces at home.
If this describes you, it’s time to add tea to your favorite cocktail and expand your flavor horizons. Here are seven tips to help ensure your tea-based cocktails are top-notch:
SEE ALSO: How To Make Herbal Tea
1. Quality Tea
As with almost everything, the sum of a cocktail can never truly rise above its parts. Because of this reality, it’s essential that you start with very high-quality tea. Just as ice, ratios, liquor and other ingredients must be stellar in order to produce an outstanding cocktail, so too must the tea you’re using truly shine.
Choose organic tea from a reputable company like Buddha Teas. Doing so will set you up so well to succeed on your quest of making fabulous tea-based cocktails that you may find it necessary to become a Buddha Teas wholesaler in order to properly spread the gospel of putting unbelievable tea in unbelievable cocktails.
2. Ratio Magic
Once you have an amazing tea to work with, the next step in crafting a great cocktail relies on utilizing the proper ratio of tea to alcohol. In general, start with a batch of double-strength brewed tea, regardless of whether you’re using Earl Gray or Hibiscus Flower. From there, keep to a ratio of four parts double-strength tea to one part alcohol. Whether you’re using vodka or bourbon, stick to this formula at the start. Eventually, you may find you want to deviate from it in order to pull off more subtle or more robust flavors.
3. The Not-Hot Water Brew
Another aspect of using tea in your cocktails that you’ll need to negotiate is water temperature. For green tea, boiling water will actually turn the tea bitter, so make sure you keep a hot water brew below 190 degrees Fahrenheit.
Other types of tea can benefit from a gentler approach as well. Simply pour cold or room temperature water over the tea leaves or tea bags, and let them sit between 10 minutes and a half hour until the flavor and color suit you.
4. Get the Sweet Right
There are many ways to sweeten cocktails, and getting creative when you’re incorporating tea into a drink can bring about some memorable experiences. Don’t be afraid to try honey, molasses, or maple syrup. Just be sure to start on the low-end when it comes to adding the sweetener. Because tea has so many nuances, an overwhelming experience of “sweet” can overshadow them yielding a cocktail that’s duller than it should be.
5. Get the Booze Right
While almost every type of liquor can be used when you’re making a tea-based cocktail, when you’re first starting out you may want to choose a more neutral spirit. Vodka and gin make great mixers, because they tend to take up less space than, say, Scotch or Tequila.
That being said, the main rule to follow is not to use cheap or low-quality alcohol. For cocktails that sing, the booze must be worth singing over, and bottom shelf simply won’t do.
6. Oh, the Infusion
Another way to enjoy tea-centered cocktails is to create an infusion. While mixing with brewed tea provides ample opportunities to create an ideal drink, an infusion will provide you with the opportunity to make those straight booze cocktails speakeasies were known for. Simply soak tea leaves or tea bags inside a lidded mason jar filled with your favorite alcohol. Infuse it for a couple of days or a couple of months.
Tea’s complexity will change the taste, color, and aroma over time, so whichever length of time you choose, be sure to taste it every couple of days or so. When it hits notes you’re excited to work with, strain out the tea, and craft a cocktail.
7. Be Patient
Above all else, be patient. Making tea-centered cocktails is just like any other drink-related craft: Trial and error are a part of the process. Take some chances, take good notes, and get ready for everything you thought about alcohol to shift. Once you dive into the world of tea-based cocktails, you may never want to emerge again.
Love our post on tea cocktails? Want more easy cocktail recipes? Let us know in the comments below! We’d love to hear from you.
Please tell me I am not the only person still writing 2016 on things. To help celebrate 2017 and start thinking about Valentine's Day we are sharing this delicious Spiced Cranberry Cocktail Recipe!
I love how festive this cocktail recipe is. Make sure and pin it so you have it for Christmas next year. This is going to be one of my go-to holiday cocktails in 2017! So easy to make and it tastes delicious!
This Spiced Cranberry Cocktail Recipe is perfect for Valentine's Day or any holiday. This vodka cocktail is the perfect holiday drinks recipe!
Spiced Cranberry Cocktail
- Deep Eddy's Cranberry Vodka
- Cranberry Wine
- Spiced Cranberry Cocktail - Can also use Cranberry Juice
- Whole Cranberries
- Rosemary Sprig
If you can't find cranberry wine you can add additional vodka or cranberry juice depending on how strong you want your cocktail.
3 Spiced Rum Cocktails to Warm Up Your Cold Winter Bones
The sensation of a good liquor as it hits your lips will warm you up, literally &mdash but there’s also just something about spiced rum that instantly makes you feel like you’re hanging out with Jimmy Buffet with your toes in the sand and an umbrella in your drink. That’s why it’s the perfect spirit to whip out when it’s the dead of winter and your’re sick of the cold.
The next time your patiently waiting for your toes to thaw out, speed up the process by shaking up one (or all) of these spiced rum drinks.
Tropical spiced rum cocktail
Just because the weather is chilly doesn’t mean we can’t get tropical. Fruity flavors pair perfectly with the spices of the rum.
- 1-1/2 ounces Captain Morgan Black spiced rum
- 1/2 ounce triple sec
- 1 ounce fresh orange juice
- 1 ounce pineapple juice
Spiced rum sangria
Image: a_namenko/Getty Images
Who says you can only drink it in summer? Sangria can be a year-round treat.
- 1 ounce Captain Morgan Black spiced rum
- 2 ounces red wine
- 1 ounce fresh orange juice
- 1 lemon wedge
- 1 lime wedge
- Squeeze lemon and lime wedge into glass.
- Add remaining ingredients to glass and fill with ice.
Spiced apple pie cocktail
Apple pie in cocktail form? With no baking required, It doesn’t get much better than this.
- 1-1/2 ounces Captain Morgan Black spiced rum
- 1/2 ounce vanilla vodka
- 3 ounces fresh apple juice
Before you go, check out our slideshow below.
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COFFEE & COKE
“When crafting this cocktail, we were aiming to satisfy the need for a new spin on a night cap that somehow differed from the traditional espresso martini. With Coffee & Coke, the warmth of the rye is balanced by the bitterness of espresso from our local roasters, Second State, with an unexpected effervescence from Coca-Cola with a hint of sweetness. This cocktail is not only a nice way to end the evening, but a perfect way to start it as the taste profile is a unique blend of chocolate, coffee, and orange.” —Juliana Fisher, bar manager at The Dewberry Charleston, SC
0.25 oz. Mancino Rosso Vermouth
Method: Add all ingredients sans Coca-Cola to a shaker tin. Shake hard for 10 seconds and double strain into a rocks glass with ice. Top with cold Coke and garnish with an orange slice.
“The silly ‘What Cocktail Are You?’ online quizzes were the inspiration behind this cocktail. Fun, sweet but packs a punch, unique, and full of personality! She may seem strange at first glance, but give her a chance and you’ll love her. That’s Anna Banana—or me as a cocktail. The dark fruit notes of the sherry play well with the bright fruit notes in Monkey Shoulder. The subtle sweetness from the crème de banane works so well with the vanilla notes in the scotch, and the honey notes in the Drambuie really make the cocktail smooth. You wouldn’t usually think that.” —Anna Mains, brand ambassador at Monkey Shoulder
1.75 parts Monkey Shoulder
0.75 parts Lustau Amontillado Sherry
0.5 part Tempus Fugit crème de Banane
Method: Stir, pour over large rock, express lemon over top of drink, drop twist into garnish. (Can be served up or on regular rocks as well.)
HENDRICK’S COCONUT COCKTAIL
“One sip of this cocktail and you’ll be imagining yourself on a tropical beach watching the sunrise. The odd (but fitting) combination of refreshing coconut water and bright cold brew deliver a smooth eye opening sipper with layers upon layers of flavor.” —Vance Henderson, brand ambassador at Hendrick’s Gin
2 dashes bitters, Xocolatl
Method: Add ingredients to shaker and shake hard with ice. Fine strain into a chilled coupe glass. Garnish with grated nutmeg and mint.
3:10 TO YUZU
“This cocktail is an example of one of the rare times when more expensive whiskeys really shine in a sour format. We find that yuzu (a type of Japanese citrus) adds a nice level of complexity to many citrus-forward drinks, and the unusual addition of Tamari adds a small amount of salt, as well as a bit of umami, which, when used in the right drink, can add quite a bit of depth and balance.” —Joshua Novaski, bartender at High West Distillery
1 oz. High West Rendezvous Rye
1 oz. Yamazaki 12 Single Malt (or comparable single malt, such as Balvenie 12 or Nikka Taketsuru Pure Malt)
0.75 oz. green tea syrup (you can purchase this on Amazon or use the simple recipe below)**
**Green Tea Syrup: Steep 20 grams green tea (preferably Mighty Leaf Green Tea Tropical) in 1 liter of simple syrup at room temperature for 18 hours, then strain and refrigerate.
Method: Add all ingredients into a cocktail shaker and shake with 1x1 ice. Double strain over 1x1 ice in an old fashioned glass. Garnish with a star anise pod.
“This drink is a riff on a mule, one of the most popular and easily customizable vodka drinks out there, and certainly a staple of any bar I have ever been to in the United States. I tried to put together flavors that work with the fiery kick of ginger, and I had recently made a soup with carrot and coriander. So I thought it would be great to try and make a drink that had the same earthy, vegetal flavors. Fresh juices are essential for this drink (as they always should be whenever possible) and the coriander gives an amazing fresh top note, which I think works really well. My American wife hates coriander—or cilantro as she would call it—but even she liked this drink. It might sound a little leftfield, but I urge you to give it a go!” —Gareth Evans, global brand ambassador at Absolut Elyx
Method: Shake all ingredients with cubed ice, then strain over crushed ice in a copper mule cup. Top with ginger beer, more ice, and garnish with carrot slices.
ROKU KOORI NEGRONI
“This cocktail combines two of my obsessions: the negroni and ice wine. Bitter, sweet, and textured, this clear-as-ice negroni variation is perfect with the botanical wormwood-finished Roku Gin. The combination of ice wine and rice wine vinegar replaces the vermouth with a balance of rich dried apricots and a crisp finish. Grapefruit, a winter citrus, evokes the coriander and yuzu notes out to play. Get lost in the snow with this one.” —Meredith Barry, beverage development at Niche Food Group
0.5 part Luxardo Bitter Bianco
0.25 part rice wine vinegar
Method: Measure ingredients and pour into mixing glass including grapefruit peel. Add ice. Stir until diluted. Strain and pour into an up glass or with a large rock in a down glass. Express grapefruit coin and use as garnish.
RED SEAL OF SHIMODA
“When we were opening Sushi|Bar we were looking for a number of great cocktails that would complement the food. We wanted drinks that thematically were consistent with the Japanese vibe and were absolutely delicious. Since we only used spirits from Japan, our palate was very limited, but when we hit on this drink, we knew we had a winner. It’s sweet, smokey, strong, and everything you’re looking for in a great cocktail. And when you add on the salt rim it adds that fun change of pace like a great margarita! It was so great I've added it into my personal rotation at home!” —Gavin Humes, food and beverage director at Scratch Restaurants Group
1.5 oz. Suntory Toki Whisky
Green tea salt (matcha powder and dried mushrooms)**
**Green Tea Salt: Combine matcha powder with salt to approximately a 50:50 blend. If you have dried mushrooms, grind those up and add a healthy pinch to the mixture. The “salt” should be salty, but with a definite bitterness from the green tea and an umami punch from the mushrooms.
Method: Run a slice of lemon around the rim of the glass and dip into the green tea salt. Combine other ingredients together in a shaker with ice. Shake until chilled. Double strain into the rimmed glass.
ICELAND DILL MARTINI
“This cocktail is both unusual and awesome because of the combination of flavors. The inspiration behind this cocktail comes from the Icelandic cuisine. The pickle brine and mustard seeds are unusual for a martini. The pickle brine adds the perfect amount of acid and complements Reyka Vodka flawlessly. The mustard seed give a burst of flavor (it’s meant to be eaten) and the dill pickle finishes with the satisfying crunch! It’s like a Nordic amuse bouche, in the form of a cocktail.” —Trevor Schneider, national ambassador at Reyka Vodka
0.5 to 1 part kosher pickle brine
Kosher dill pickle and sprig of dill
Method: Combine all the ingredients into shaker with ice. Shake, strain, and garnish.
“I was inspired by the humming borough of Melbourne’s Central Business District (CBD), which is a melting pot of Asian cuisines. Drawing from the thriving area of this part of town, I created a twist on the classic sour cocktail.” —Tui TeKaaho, former beverage director at Peachy’s, New York
2 oz. Starward Australian Whisky
0.75 oz. Chinese 5-spice honey syrup**
**Chinese 5 Spice Honey Syrup: Combine 2 cups honey, ½ cup water, and 1½ tbsp. Chinese 5-spice powder in a saucepan and bring to a boil over medium heat. Reduce to a simmer and cook until reduced to 2 cups, about 15 minutes. Strain and store in a jar up to two weeks.
Method: Add all ingredients to a shaker tin. Shake vigorously, then double strain into a coupe and garnish.
“This cocktail is inspired by my neighborhood (Wellington-Harrington) in East Cambridge, Massachusetts, where I have now lived for over a decade. It’s a melting pot of Brazilian, Polish, and Italian heritage with bakeries serving pao de queijo a few doors down from ones slinging cannolis. It is a neighborhood where private clubs still abound and the restaurant owners grew up down the street. It is my community that I love and this cocktail exemplifies how something so wonderful can come from disparate cultures and ingredients melding together.” —Naomi Levy, bar manager and acting general manager at Variety Bar, Cambridge, MA
1.5 oz. Novo Fogo Silver Caçhaca
**Beet Syrup: Combine ½ cup granulated sugar, 3 oz. water, and ½ cup roasted beets in a blender. (I buy the beets pre-roasted from Love Beets or you can roast your own.) Blend ingredients until smooth. Strain through mesh strainer (optional, but recommended).
Method: Combine all ingredients and shake. Strain into a coupe and garnish with a parsley leaf.
SHISHITO SPICE MARGARITA
“The Vamonos Riendo Mezcal has beautiful vegetal tones, so pairing slightly spicy shishito peppers that were grilled seemed like something I had to try. Mixing some unusual, savory ingredients into classic cocktails makes a surprising new twist on something you know already works.” —Jessica Stewart, beverage director at Fort Oak, San Diego, CA
2 oz. Vamonos Riendo Mezcal
0.75 oz. roasted shishito pepper agave syrup**
Roasted shishito pepper, garnish
**Roasted Shishito Pepper Syrup: Roast Shishito peppers over wood-fired grill. Combine equal parts (by weight) water, agave syrup, and roasted peppers—then blend. Fine strain through chinois. Syrup is good stored in the fridge for up to a week.
**Vegetable Ash: Left over vegetable stocks and trimming are cooked on the grill until crisp and then blended in a spice grinder.
Method: Combine ingredients in tin, shake, and strain over fresh ice. Garnish with sea salt and vegetable ash rim, roasted shishito pepper.
“This cocktail gives vibes of enjoying a matcha latte from your favorite cafe and eating dessert after having great sushi, both with a nice gin kick. All from the comfort of your home.” —Fatima Butler, founder and CEO of Rooted in Hospitality and bartender at Pizza Lobo, Chicago, IL
0.75 part sesame seed simple syrup**
Bar spoon of matcha powder
**Sesame Seed Simple Syrup: Combine ¼ cup toasted black sesame seeds, 1 cup water, 2 cups sugar ingredients and boil and simmer for 7 minutes. Strain through cheesecloth, coffee filter or lined mesh strainer.
Method: Shake ingredients over ice and double strain into coupe. Garnish with edible flowers.
“This is an unusual powerhouse adaptation of a Manhattan. The strong flavors of the rye whiskey and applejack fire at you, while the herbaceousness of the green chartreuse refuses to stay unheard. This is the cocktail you have after a really good week at work or a really bad one.” —Juan Fernandez, beverage director at The Ballantyne: A Luxury Collection Hotel, Charlotte, NC
0.75 oz. applejack (or apple brandy)
Method: Combine all ingredients in a mixing glass with ice, stir, and strain into a martini glass. Garnish with a brandied cherry.
UNANNOUNCED DAY TRIPPER
“This is a surprisingly delicious and refreshing cocktail. The appearance of a scant amount of turmeric in this drink is the welcomed ‘unannounced’ ingredient no one would expect. Its appearance with Hendrick’s and the other ingredients contributes to a balanced complexity of dry sweetness, light spice and an extremely flavorful journey.” —Vance Henderson, brand ambassador at Hendrick’s Gin
0.5 part 100% organic powdered turmeric
Top with premium ginger beer
Method: Fill a highball glass with cubed ice. Combine all ingredients and give a gentle stir. Sprinkle a small pinch of cayenne pepper on top of a cucumber slice.
“A great tequila cocktail demonstrates balance between the flavors used as ingredients and the flavor profile of the tequila. The additional ingredients should complement the tequila and allow it to shine through! Tequila is a magical spirit that takes years to reach the bottle—so you don’t want to create something that covers the natural flavors of the tequila derived from the blue agave. The Batanga cocktail, created by Don Javier, the late founder of La Capilla Cantina in the town of Tequila, is a favorite around the region and has always been made with El Tequileño Blanco. The Mexican cola balances the blanco perfectly and must be stirred with a knife for added flavor!” —Steffin Oghene, VP of global marketing and business development at El Tequileño
1 whole freshly squeezed lime
Method: Build over ice in a salt rimmed highball glass. Top with Mexican cola and stir with a knife to honor the drink’s creator, Don Javier of the world-famous La Capilla Cantina.
“I call this the ‘sangre sabia,’ which means ‘wise blood.’ It’s fun a variation on a Bloody Maria, with a Korean twist. (Korean and Mexican flavors have such great affinity for one another—it’s a surprise we don’t combine them more often!) Rather than using hot sauce and tomato to create the savory, spicy drink that we all recognize, this version is less heavy and more aromatic and effervescent. I use a Korean red pepper paste called gojuchang, which is becoming very popular and available at most high-end grocery chains as well as any Asian grocer.” —Alejandro de la Parra at bar director at Teardrop Lounge, Portland, OR
Method: In a shaker muddle the lime (cut into eights) with two cucumber slices. Add the El Tesoro, gojuchang, and agave syrup—and shake. Pour over ice into a tall class, top with Topo Chico. Garnish with mint, cucumber, and a chile de arbol rim.
Spiced Rum Recipe No. 5
Combine rum, allspice, cloves, cardamom, star anise, cinnamon, and nutmeg in a lidded 1-qt. jar. Twist orange peel just above the mixture to release some of its oils add peel to jar. Split vanilla bean length-wise scrape seeds into jar and add bean. Cover jar tightly shake to combine. Let sit in a dark place for 2 days, shaking once after first day. Strain mixture through cheesecloth or a fine-mesh sieve into a clean bottle discard spices. Will keep indefinitely if sealed tightly and stored in a dark, dry place.
How would you rate Spiced Rum Recipe No. 5?
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