5 Easy Hacks To Use Whole Spices In Winter Cocktails
Whole spices are available in every Indian kitchen. These whole spices bring a new flavour and complex layers to the drink aside from textual profile and appearance. Each of the whole spices can be used to make unique cocktails that elevate the overall drink.
There are plenty of whole spices namely cinnamon, cloves, star anise, peppercorn, cardamom, bay leaves, dried turmeric sticks, and more. These whole spices create a flavour profile which is tangy and bitter in taste when mixed with the drinks in different forms. Most of them are rich but earthy giving a unique presentation and colour to the drink. Get to know how to use them while understanding their significant profiles to create a signature drink.
5 Hacks To Use Whole Spices Each For Cocktails
Toasting Whole Spices
Adding whole spices to cocktails requires some kind of specific prep-technique so that the flavours of the spices come out in the drink. Most of the spices used in the cocktails are often toasted lightly in a pan before they get used in any form. Toasting spices consists of heating them in a flat pan for 10 to 15 seconds so that they get warm without getting burnt. These whole spices when mixed with the drink with different syrups and spirits releases flavour more easily. Toasting spices gives them a more well-rounded flavour instead of the raw texture.
Syrup Infusion
Many might think that whole spices are tricky to engage with because of their tough exterior which is difficult to blend in with a cocktail. Most of the home mixologists aside from toasting whole spices for various uses often Infuse them with different kinds of syrups to get a more concentrated taste. These infused syrups are made with different techniques along with the sugar. As these are infused and are in liquid form it is much easier to blend an ideal signature drink from the taste acquired from whole spices.
Garnish
One can use different techniques when using whole spices for additional cocktail garnishes. Whole spices can be excellent garnishes because of their hard exterior and flavourful aroma. All the spices that are used in cocktails can be used as a good stirrer or a visual addition indicating flavours in the drink. For example, smoked cinnamon can be a great addition to the drink as a garnish serving the purpose of stirrer, on the other hand, the use of cardamom as a garnish can elevate the aromatic profile when one sips.
Layering Spices
Home mixologists and cocktail enthusiasts can also experiment with different kinds of spices with similar flavour profiles. The spices can be easily layered to create drinks with more complex flavours. For example, making a cocktail with citrus elements can have cinnamon and peppers to it; adding additional flavour profiles to the drink. The pepper will add a spice on the other hand, cinnamon with its earthy textures will make the drink more balanced going well with a sour flavour profile.
Infusion With Spirits
For a more concentrated taste which strikes well with the drinks, one can experiment with these spices infused with different kinds of spirits bases. If you are using light rum as your base, using different spices like cardamom or saffron will give it a good flavour. On the other hand, if you are going for whisky or scotch infusing it with cinnamon will add to its earthy and bitter flavour profile.
With these techniques and tips, you can ensure that the cocktails are made with unique characteristics. One must ensure that they are aware of the serving portions when experimenting with the drink because too little or too many spices can affect the flavour profile in any form. As these whole spices are very potent in flavour one should evaluate the ingredients, and the mixes made before experimenting.
Drink Responsibly. This communication is for audiences above the age of 25.
