Cinnamon, Cardamom & Cloves... Oh My!

So it's been a while. I've been traveling to Chicago a lot lately. And have been neglecting my poor blog. No matter I'm here now to feed you with a nice new update on bitters!

So my first batch I built was a mix-match of most of the individual flavours I had. But wanted it to focus on 2 primary ingredients, cardamom and star anise. It turned out okay, I had to dilute the final product down to a manageable proof. I created a tequila focused drink with it. That I might use as the cocktail of the week soon.

The second batch was inspired by some reading I've been doing for the Diageo World Class US. they were talking about Indian spices and Masala came up. I didn't want to make a curry bitter, but instead focus on those other spices often used in a masala. So I used some Ceylon Cinnamon, Green Cardamom, Cloves and Ginger and added it to my bitter base (gentian, licorice root, rhubarb root and wormwood). I'm very suprised how this one turned out, and I'm getting the knack of this. I built the bitters in a large snifter so I could progressively smell the product until I was happy with it, then I diluted it down. It produced about 3/4 of a cup of liquid. Which is more than enough! I'm bringing a couple small bottles to Chicago to get some feedback.

Cocktail of the Week #9

I had guests return to the hotel last weekend. And they were excited to see me and thanked me again for the Hendricks Cup recipe I had given to them months earlier. We proceeded to have a great, very in-depth conversation about cocktail culture. They were ready for something different, and were open enough of give me artistic licensing to create a cocktail and challenge their palates. Of course I rose to the challenge, and over the course of 2 visits. I had made them quite a few cocktails. Well this recipe is one special request.

Ginger Manhattan

2.5 oz. Woodford Reserve
1 tsp. fresh ginger root
1/4 oz. sweet vermouth (perhaps white vermouth)
1/2 oz. ginger simple syrup
2 dashes Angostura bitters (perhaps orange)

Muddle fresh ginger, bourbon and bitters. Add simple syrup, vermouth and ice. Stir and strain into chilled cocktail glass. Flame orange onto drink. Garnish with cube of fresh ginger.


Thanks Andrew and Sid for the opportunity to be creative in a not do creative environment. Cheers!

Cocktail of the Week #6

This cocktail doesn't need much of an introduction. Its only my background photo of my blog...The GINger Orange Crusta. Cheers!

2 oz. Martin Millers Reformed Gin
1/2 oz. ginger infused simple syrup
1 dash Angostura Bitters
3/4 oz. fresh orange juice
1 tsp. fresh ginger root
3/4 oz. Tuaca
1 orange slice

Muddle orange slice, ginger and simple syrup in shaker glass. Add Tuaca, gin, OJ and ice. Stir. Strain into old fashioned glass with raw sugar rim. Garnish with candied ginger and orange slice.

Cocktail of the Week #3

It's Wednesday! So time for the cocktail of the week! This cocktail was created just last week, when I was playing around with the ever-so-popular G&T (Gin & Tea) combinations. I ended up going off on a tangent, surprised!? Albeit a good tangent, the inspiration came to me through some herbal teas I commonly see out in the market. Peach & Ginger. Well, sorry to say this isn't a G&T cocktail. But it's pretty darn good. Without further ado, La Pêche Blanche.

1 1/2 oz. Hendrick's Gin
2 oz. Goslings Ginger Beer
1/2 oz. simple syrup
Dash of Fee Bros. Peach Bitters
Grapefruit Oil/Garnish

Build gin bitters and simple syrup in an old fashioned glass. Add ice, then ginger beer. Garnish with a grapefruit peel & oil. If you like it sweet, place a sugar cube with peach bitters on the side.