As previously written, I've been looking to bring cardamom into my Manhattan game for a while now. Bitters seemed an opportunity for a more subtle flavor injection than I got with ground cardamom. Lapis in DC uses both cardamom and Angostura for their drink so I figured I could, too.
For Trial #1, I used the two bitters in equal parts. The result was good, though the cardamom wasn't enough. So, for Trial #2, I went 2:1 in favor of the cardamom over the Angostura. Bingo. I suppose one could go all in on the cardamom but I like the interplay of the two together.
I don't feel comfortable calling my drink a Lapis Manhattan because the restaurant includes ingredients I didn't: orange peel and Scotch. Plus, I imagine their bartenders have a clever way of infusing the cardamom flavor directly from the seeds that I haven't sorted out yet. Maybe next time I go, I'll sit at the bar and watch them make it.
For now, mine is simply a Cardamom Manhattan.
Yeah, I'm going to have to try out this cardamom thing.
ReplyDeleteHighly recommended!
DeleteWhat other spices might be good in drink? I haven't thought about this before
ReplyDeleteHmm... cinnamon, nutmeg and cloves all turn up a bit, especially in hot beverages. Anise flavoring certainly has its adherents. Black pepper. Hot red pepper sauces. I suppose technically, vanilla is a spice.
DeleteThere's definitely room to play here, especially with inventive ways to bring more heat to a drink.