Spicy whiskey drink with a touch of the holidays: cinnamon, nutmeg and clove
|1 1⁄2||oz||Rye (use bonded 100 proof like Rittenhouse, Knob Creek 101, etc.)|
|3⁄4||oz||Herbal liqueur (Besamim Liqueur)|
|1||sli||Orange (as garnish)|
|1||sli||Ginger (as garnish)|
|5||Cloves (as garnish)|
Stir the rye and Besamim with ice for 30 seconds. Pour into a rocks glass with one large cube. Place 4 drops of black pepper tincture on the ice and give it a stir. I cut the orange and ginger into heart shapes and then used the cloves to anchor the ginger on top of the orange.
For Black Pepper Tincture: Place 2oz of peppercorns in 6oz of grain alcohol and let sit for 48 hours shaking occasionally. Pour mixture through a sieve, reserve liquid.
Created by Reed Sandridge of Washington, DC. Was inspired by the Besamim liqueur that Sukkah Hill makes - Besamim means spice mix in Hewbrew and is true to its name. A perfect drink for Hanukkah or any winter evening.
From other users
- Warm, spicey and perfect for a cold evening by the fire or celebrating the December holidays. Simple to make, hard to find the Besmamim in some places. It's made by Sukkah HIll in Beverly HIlls.