Yes, the art of mixology is responsible for $20 cocktails and hipster bartenders with handlebar mustaches. But the science of creating cocktails has also brought us something terrific this winter: drinks with exotic herbs and spices.
Robin Lewis, mixologist at Junoon, has nine original concoctions on his current drink list that showcase spices like cardamom, clove and garam masala.
“As we’re building cocktails, we focus on the culinary aspect crossing over from the kitchen, so there’s continuity and consistency with ingredients,” he explains. Such drinks are designed to be sipped with (rather than before) the restaurant’s haute Indian dishes, hence their dependence on the spice rack.
Read on for one of Lewis’ favorite winter tipples, and five other herbaceous drinks.