From the now-usual grind of black pepper to the aromatic flavor of Indian spice blend garam masala, unexpected spices are turning up in drinks all over the country. You might find a ring of star anise floating in your cocktail or have its flavors infused with the Northern Thai soup flavors. Check out these 13 cocktails experimental barkeeps are offering at U.S. bars.
(image: Noah Fecks)
This bright pink drink matches the color palatte of the restaurant and is named after a famous Indian beach resort. It’s served with a massive dollop of garam masala air that tops the drink as a bubble of foam, and it’s a mix of Sotol Hacienda de Chihuahua, Lo-Fi Gentian amaro, spiced agave and Scrappy’s Firewater Tincture bitters, served up.
Created by mixologist Dan Sabo, this Thai-influenced drink is a mix of peanut-washed Bombay Sapphire gin with galangal root and snap pea syrup, lime juice and coconut cream. It’s garnished with a cilantro leaf; basil, mustard and coriander seeds; and drops of chile oil.
(image: Dylan + Jeni)
This cocktail mixes pisco with edible flowers and Japanese spice mix shichimi togarashi as a garnish. It also includes an egg while, crème de violette, lemon juice and simple syrup and is served in a Champagne coupe.
(image: Michael Pisarri)
The refreshing drink of Pimm’s No. 1 and Fords gin mixes lime, five-spice syrup and ginger beer, created by lead bartender Kyle Darrow. The house-made five-spice is a mixture of fennel seeds, star anise, Szechuan peppercorns, cloves and cinnamon sticks that are toasted and boiled before being blended with a little sugar.
(image: James Zeleniak / Punch Media)
This cocktail was created by the hotel’s mixologist, Mariena Mercer, and is made with curry-leaf-infused Karma reposado tequila, Pineau des Charentes, cardamom verjus, tamarind, ginger, garam masala and five-flavor berry, served in a Martini glass.
This drink by bar manager Dominique Robert uses a Thai spice blend based on the popular Northern Thai soup Khao Soi. The blend of curry powder, turmeric, coriander and cardamom is turned into simple syrup, combined with pineapple puree, lime juice and Plantation Grande Réserve Five Year Old rum and served over a salt tincture in a coupe.
This Cynar- and house-made falernum-based drink created by lead bartender Chris Burmeister is made with cinnamon syrup and lime and pineapple juice and served in a Collins glass, garnished with a mint spring.
(image: Div Perry Photography)
This aptly named cocktail at Freud blends tequila, lime juice, honey-jalapeño syrup, turmeric juice and Thai Basil and is served as a lowball on the rocks. It’s garnished with a basil sprig and has a lemon-thyme salt rim that runs across half of the glass.
(image: Noah Fecks)
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