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Using Herbs and Spices in Cocktails

How to Make Herbal Cocktails

THE CRAFT OF THE COCKTAIL is founded upon fresh thinking.
For nearly 200 years, the imagination and experimentation of countless Bartenders has driven the form forward. "What's happening in the bar these days is that we're borrowing from the kitchen - not just in technique, but in ingredients," "It's really important to achieve balanced drinks, the [taster's] perception should be mixed because the drink is well balanced"
How to use herbs and spices in cocktails and to combine their tastes and flavors to perfection

Angelica in Cocktails
  • Tasting notes: The whole plant is aromatic. When rubbed, young stalks and leaves have a sweet, musky scent; the taste is musky and bittersweet, slightly earthy,and warm, with notes of celery, anise, and juniper. The flowers have a honeyed fragrance.
  • Combines well with: almond, apricot, hazelnut, orange, plum, rhubarb, strawberry
Agastache or Anise Hyssop in Cocktails
  • Tasting Notes: Anise hyssop has a sweet, anise aroma and flavour; it has a natural sweetness, unlike many herbs that taste bitter when tasted alone.
  • Combines well with: apricot, blueberry, peach, pear, plum, raspberry
Basil in Cocktails
  • Tasting notes: Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The flavor is warm peppery and clove like with underlying mint and anise tones.
  • Other basil varieties: purple basil, bush basil, lettuce basil, and "Ruffles" basil, cinnamon basil, African blue basil, Thai basil, holy basil, licorice basil, lemon basil, lime basil
  • Combines well with: cinnamon, lemon, lime, mint, strawberry, tomato
Bergamot in Cocktails
  • Tasting notes: The whole plant has a distinctive citrus aroma. The flavour is citrus with an added warm, spicy note. Flowers are more delicately flavoured than the leaves.
  • Combines well with: apple, citrus fruit, kiwi, melon, papaya, strawberry
Cardamom in Cocktails
  • Tasting Notes: The aroma is strong but mellow, fruity, and penetrating. The taste is lemony and flowery, with notes of camphor or eucalyptus due to cineole in the essential oil; it is pungent and smoky, with a warm, bittersweet note, yet is also clean and fresh.
  • Combines well with: apple, coffee, orange, pear
Cinnamon in Cocktails
  • Tasting Notes: Cinnamon has a warm, agreeably sweet, woody aroma that is delicate yet intense; the taste is fragrant and warm with hints of clove and citrus.
  • The presence of eugenol in the essential oil distinguishes cinnamon from cassia, giving it the note of clove.
  • Could be used as a syrup (recipe for Cinnamon Simple Syrup).
  • Combines well with: almond, apple, apricot, banana, chocolate, coffee, pear