These days, everyone is drinking zingy and savoury cocktails. A few aren't hesitating to blend beef broth into cocktails at several establishments. Vegetable or salty ingredients in cocktails may sound unusual initially, but herbs and spices can offer your cocktail a rich, complete flavour that makes it seem more like a meal than a drink. As a result, we chose five of our favourite spices and herbs to include when preparing alcoholic beverages. What's even better? You can find most of these seasonings in just about any kitchen spice cabinet. So, let's head to our spice and herb arsenal!
Basil
Drinks and cocktails just get better the moment they fetch a touch of basil. Pesto, whose primary ingredient is basil, is a culinary masterpiece in its own right and deserves to be called the eighth wonder of the world. Basil is a mild, sweet spice that complements gin and other light spirits.
Here are a few tips on how to use it.
- Combine a handful of basil leaves (about three to five) with ice in a shaker and muddle.
- Pour in 2 ounces of gin and a third of an ounce of vermouth and shake hard.
- Pour through a strainer into a lowball glass, sprinkle with sugar, and sip.
Tarragon says rum yum
Have you heard that tarragon is an essential component of béarnaise sauce, the best steak condiment? There are liquorice and anise undertones to tarragon. It pairs well with gin, but the molasses flavour of golden rum is also delicious.
This is how you can ace its usage!
- Muddle blackberries and simple syrup in a wide glass before adding a huge ice cube.
- Pour in golden rum until halfway up the glass.
- Finish the drink with root beer and two sprigs of tarragon.
- Do not take a sip for 30 seconds while you wait for the tarragon to settle.
Cardamom cues for bourbon
Cocktails and alcoholic beverages benefit from the use of cardamom. Among the many spices that give Indian cuisine its distinctive flavour is cardamom. This green, pod-like spice is commonly used in savoury foods and Chai concentrates due to its earthy, acidic, and mildly bitter flavour profile.
Cure your pure boozy desires by following the steps!
- Make yourself a spiked Chai; there's no need to be fancy.
- Bring a cup of milk, a couple of cardamom pods, and cinnamon powder to a boil.
- Wait until the mixture is hot before pouring it into a mug with a Chai bag.
- Mix in two tablespoons of bourbon.
'Black pepper doesn't whine when its wine
Despite its widespread use, plain old black pepper never gets the attention it deserves. It's constantly available, but we rarely think to get inventive with it. But it's no surprise that many sommeliers can detect this spice while pouring a glass of wine. Highly effective and conveniently accessible. That being said, don't let it fall by the wayside.
It oozes flavour when this booze gets black pepper.
- It would be best if you use it with mulled wine.
- Add a teaspoon to your favourite mulled wine recipe (while it is still on the stove).
- This small amount is not enough to cause you to sneeze between sips.
Cilantro with white rum
You either love or hate this herb. People have strong reactions to it; they either love it or gag at the thought of it. Hold your judgement for now if you find yourself in the latter group. Soapy is a common description of coriander, and in a way, that's true. But do you know what the soap will do for you? It's cleaner. The fresh coriander flavour is a great way to clear your palette between bites.
Cilantro can't stop blushing when they pair with rum.
- In a shaker, add 2 ounces each of orange and pineapple juice,
- 2 ounces of guava juice
- 1 ounce each of dark and white rum
- 1/2 ounces of grenadine syrup and a sprinkle of chopped cilantro to a tall glass filled with ice. Mix well and top with a cute parasol.