By Jasmine Kaur
The kind of spice you can add to a particular cocktail depends on the kind of alcohol it contains and the amount of alcohol that goes into the cocktail.
Known as the queen of spices, apart from medicinal applications, it is good for cocktails like Bitter Orange and Cardamom Martini, Cardamom Ginger Martini etc.
Used extensively in fine cuisine, cumin is a huge part of the cocktail world, added to Sergeant Pepper, Mumbai Mules and more.
Packed with a strong flavour, cinnamon is commonly added to Christmas-special beverages like Caramel-Cinnamon Martini, Cinnamon Maple Whiskey Sour etc.
This spice is often found in a cocktail, known as Long Winter’s Nap or even goes well with sambuca, bourbon and rak-based cocktails.
The pungent flavour of cloves makes them ideal for a Brandy Toddy cocktail or a Clove-Cider concoction made with bourbon.
Lending a strong spicy kick to your cocktails, black pepper can be found in Blackberry Black Pepper cocktail or The Dalmatian. It is usually added in powdered form.