We recently picked up a copy of Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong by Greg Henry. In it was a drink that caught our eye, “The Spice Trail”. Clove infused honey syrup, gin, rye, allspice dram and bitters. It’s a very complex drink, and like every other recipe we get our hands on, we tweaked it based on our own taste. We actually made Greg’s original and it was spicy, with depth and extremely smooth. Below is our interpretation of it. Hope you like it!
2.5 oz Penny Packer Bourbon
1 oz St. Elizabeth Allspice Dram
1/2 oz Carpano Antica Sweet Vermouth
1/2 oz Vanilla Bean Simple Syrup (recipe below)
2 dashes Bittermens XOCOLATL Mole Bitters
1 Orange Peel
Add bourbon, allspice dram, vermouth, simple syrup and bitters into a mixing glass. Stir 40 times with ice, and strain into a coupe. Garnish with a thick slice of orange peel, squeezing the orange oil over the top of the drink and the rim of the glass.
Vanilla Bean Simple Syrup Recipe:
1 cup water
1 cup sugar
2 vanilla beans split down the middle
Pour sugar, water and vanilla beans into a pan and bring to a boil. Simmer for 10 minutes, stirring occasionally. Let cool and then strain with cheesecloth into container for storage. Refrigerate for up to two months.
If you want to see other cocktail recipes from Saturday Night Foodies, go to <CLICK HERE>