I love challenging Jeff and Jim to use my spice blends in their inventive cocktails. Borneo N.26 showcases the floral, sweet and peppery notes of the long pepper. It has hints of clove, vanilla and nutmeg in it, which pair beautifully with the dark rum, plum-flavored gin and the sugared rim.

The Sarawak Cocktail

Name: The Sarawak Cocktail
Yield: 1
Ingredients: 1 teaspoon demerara sugar; 1/2 teaspoon Borneo N.26 spice blend, divided; 1 3/4 ounces golden rum, preferably Banks 7 Golden Age; 2/4 ounce plum brandy, preferably Clear Creek; 1/2 ounce Averell Damson Gin Liqueur or sloe gin; 3/4 ounce fresh lemon juice; 1/4 ounce Martinique cane syrup

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Servings/Yield

Author:

Jeff Bell and Jim Meehan, PDT, from "The Art of Blending" by Lior Lev Sercarz

Ingredients

1 teaspoon demerara sugar
1/2 teaspoon Borneo N.26 spice blend, divided
1 3/4 ounces golden rum, preferably Banks 7 Golden Age
2/4 ounce plum brandy, preferably Clear Creek
1/2 ounce Averell Damson Gin Liqueur or sloe gin
3/4 ounce fresh lemon juice
1/4 ounce Martinique cane syrup

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Directions

In a small bowl, combine the sugar and 1/4 teaspoon of the Borneo. Wet the rim of a chilled cocktail glass and coat it with the spiced sugar.
In a cocktail shaker, combine the remaining 1/4 teaspoon of Borneo with the rum, plum brandy, gin liqueur, lemon juice and cane syrup. Fill the shaker with ice, shake well, strain through a fine-mesh strainer into the prepared glass and serve.