Spice It Up
Tangy cardamom gives this savory aperitif just the right zing.
- Fresh mint, washed five times and dried
- 2 oz. bourbon whiskey
- 1 oz. Raki n ½ oz. Rose Simple Syrup by Royal Rose
- ½ oz. Cardamon-Clove Simple Syrup by Royal Rose
- 2 oz. freshly brewed oolong tea
- 1 oz. mineral water
- 2 dashes of Peychaud’s bitters
- Large ice cubes
– Courtesy of Warren Bobrow, author of Bitters and Shrub Syrup Cocktails
- Slap the mint leaves and place them in a collins glass. In a Boston shaker filled 3/4 with bar ice, add whiskey, Raki, simple syrups and tea. In collins glass, add a few large ice cubes; strain the cocktail over the ice. Dot cocktail with Peychaud Bitters; add mineral water for a lift. Garnish with fresh mint at the top of the glass, slapping mint lightly to release its oils. Recipe courtesy of Warren Bobrow, author of Bitters and Shrub Syrup Cocktails.
"Cardamom gives any drink a fall-like flavor. Because it's almost like a pumpkin spice, it can be used to make a simple syrup for cocktails and pairs well with allspice."
– Dorian Alvarez, beverage manager at Casual Habana Cafe, Hackensack and New Milford