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We love adding spices into as many different dishes, meals, and edible things as possible and drinks are surely no exception. Adding spices and herbs to cocktails are a way to elevate even the most simple drink, or you can make something entirely new by experimenting at the bar yourself. You can add spices directly to a drink, steep them in simple syrup, or even use them to rim a drink glass.
Drawing inspiration from a legendary Brooklyn "cocktail", the Pickleback, my take on a julep uses Smoked Cinnamon maple syrup to take a classic in a fun new direction.
Pink peppercorns and Aleppo pepper add zip and a light sweetness to this hybrid inspired by two classic cocktails, the Moscow Mule and the Paloma. It's perfect with in-season grapefruit.
I keep the syrup I make for this cocktail in the fridge as it has so many other uses. The Noga blend lends a rich earthy character to this refreshing take on a very old style of cocktail, the sling.
Here's my love letter to our La Boîte Amaro, a low-sugar cocktail with only a few ingredients. It's perfect before a meal to get your appetite going and the Apollonia and orange aroma is delightful.
Custard is one of my favorite foods, so I used it as a base for a classic winter cocktail, eggnog. High quality spices (nutmeg and vanilla bean), and similarly excellent ingredients make for a delicious and dangerous combination. It's not a diet-friendly one, that's for sure.