4 ways to heighten the flavour of your alcoholic drink using herbs and spices

WHETHER it is fresh basil sprinkled over a chicken dish or black pepper over potato wedges, fresh herbs and spices can upgrade the flavour of any basic dish. It’s the same with drinks.

Vinepair, a digital media company about drinks, offers tips on how to infuse your alcohol using herbs and spices.

Rosemary

Rosemary is a zesty, aromatic spice that’s often used in steak and poultry recipes. Rosemary packs a savoury punch, so it rounds out well in sweeter, citrus-based cocktails. It pairs well with vodka lemonade.

In a pitcher, combine three cups of club soda, half a cup of lemon juice, half a cup vodka, half a cup sugar, ice, and six sprigs of rosemary. Stir, and allow the lemonade to chill in the fridge for 10 minutes before serving.

Tarragon

Tarragon has hints of licorice and anise.

While commonly used with gin, it’s also great with the molasses tang of golden rum. In a wide glass, muddle blackberries with a spoonful of simple syrup, then add a large ice cube, fill half the glass with golden rum, then top with root beer and two sprigs of tarragon. Wait 30 seconds for the tarragon to set before drinking.

Black pepper

With mulled wine, of course. Simply add a teaspoon to your favourite mulled wine recipe. Don’t worry, that small amount is not enough to send you sneezing between sips.

Cardamom

Boil a cup of milk with a few cardamom pods and ground cinnamon. Wait until the mixture is steaming before pouring it in a mug over a chai bag.

Add two spoonfuls of bourbon and mix.