I had a lot of grand plans to write a post tonight about how I develop and test cocktail recipes. I was going to talk about ratios of ingredients and categorizing types of drinks and where to get inspiration and all sorts of other helpful tips and guidelines. But it’s been a surprisingly long week, especially considering it’s only Tuesday evening, and I’m ready to head on into the relaxation part of the evening. Apologies.
I will say this, though – flavoring simple syrups is one of the easiest and most adaptable ways to play with cocktails, and it’s a method I rely on a lot when I’m thinking about new flavor combinations. The inspiration for this one came from a drink we made in Chicago last weekend, visiting a friend who is experimenting with making homemade bitters. (Hi, Todd!) After dinner on Friday we explored a bit with his bottles and jars of extracts and put together a drink resembling an Old Fashioned with rye, cardamom extract, bitters, and a bit of sugar. The combination of cardamom and rye was smooth, sweet, and warming, a completely natural extension of the flavors in both, and I knew I’d want to continue playing around with the idea when we came home. Read more