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Spice Market
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Submitted on: November 1, 2024
In an attempt to use up the random spices in my pantry, I’m going to start incorporating them into cocktails. I’ve had this Persian spice blend forever and @rumham79 had the brilliant idea to make a syrup with it. It contains a mix of rose petals, cinnamon, lemon zest, cumin, coriander, orange zest, nutmeg, cardamom, pink salt, and pepper. It’s a bit savory but also sweet. It makes a delicious cocktail combined with tea-infused vodka. Cheers.
Ingredients
- 2 ozBlack Tea-infused Vodka
- .5 oz
- 1 dash(es)
- 1 float
Instructions
Garnish
Build
Glass
Estimated strength
Dried rose petals
Shake & Strain
Coupe
About 17% ABV (estimate)
By Melissa Hoyle
Bartender
Hi there! I've been a bartender at the same restaurant for over 10 years. My favorite spirits to work with are rum (love a good tiki drink!), gin and amaros. I love to garden and I often use the herbs and produce I grow to make syrups and infusions. Cheers y'all! ...
Other Recipes by Melissa Hoyle
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Combine all ingredients except sparkling wine in a shaker with ice. Shake to chill, double strain into a coupe glass. Top with sparkling wine and garnish.
Editor's Note
Persian spice blend meets tannic black tea in this aromatic, savory-sweet sour. A sparkling wine float provides a crisp, effervescent finish.
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Ratings & Comments (1)
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Stacy (Crafted Pour)
7 November 2024
That spice blend sounds incredible and so does this cocktail. Did you use a 1:1 of sugar and water ? And how much of the spice blend?
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