Spices in Cocktails: Syrups, Infusions and Winter Warmth
Long before there were bitters, there were spices. Cinnamon, clove, nutmeg and pepper were the original cocktail modifiers, and they are still the quickest way to make a drink feel warm, festive and complex.
By Martin Hale · · Updated · 4 min read
Look at any serious hotel cocktail list and you will find spice doing quiet work. The old Bar Pleiades menu, for example, finished a pisco and sherry punch with allspice dram and lit up a rum and mango drink with Scotch bonnet pepper. Used well, spice works as a seasoning, the way a chef would use it, not as a gimmick. That is the approach worth copying.
Why spices work in drinks
Most spice flavors come from aromatic oils that dissolve readily in alcohol. That makes spirits excellent at carrying them. Spices also add perceived warmth and sweetness without adding sugar, which is why spiced drinks feel so comforting in winter. And because spices are intense, a tiny amount goes a long way.
Five ways to add spice
1. Spiced syrup
The easiest and most controllable method. Toast whole spices briefly in a dry pan until fragrant, add equal parts water and sugar, simmer for five minutes and leave to steep for 30 minutes before straining. A good starting blend for 250 ml of syrup: one cinnamon stick, four cloves, two star anise and a few strips of orange peel.
2. Infused spirit
Add whole spices to a bottle of spirit and taste every few hours. Cinnamon and clove are strong and can be ready in a day; cardamom and pepper are faster. Remove the spices as soon as the flavor is right.
3. Tincture
A very concentrated infusion in high-proof spirit, used by the dash like bitters. This is how bartenders add a hint of saffron, black pepper or chili without changing the drink's sweetness.
4. Liqueurs
Some spice flavors are already bottled. Allspice dram (also called pimento dram) from Jamaica is essential for tiki and winter drinks. Falernum brings clove, lime and almond. Ginger liqueurs, Bénédictine and many amari are spice-driven too.
5. Garnish
Grate fresh nutmeg or cinnamon over a drink just before serving, or flame a cinnamon stick briefly for aroma. Fresh grating matters: pre-ground spices lose their aroma quickly.
Pairing spices with spirits
- Cinnamon and clove: aged rum, bourbon, apple brandy, cognac.
- Star anise: pear brandy, gin, rye, anything with citrus.
- Cardamom: gin, vodka, coffee drinks, pisco.
- Black pepper: tequila, gin, strawberries and pineapple.
- Ginger: almost everything, especially Scotch (see the Penicillin), rum and vodka.
- Nutmeg: eggnog, flips, milk punch and brandy drinks.
- Chili: tequila, mezcal, mango and lime.
Spice and tea
Tea is one of the oldest ways to bring spice and tannin into mixed drinks, especially in punch. Spiced black tea, chai and smoky lapsang souchong all make excellent bases for syrups. Our clarified milk punch uses black tea and whole spices together.
A winter warmer to start with
Stir 50 ml aged rum, 10 ml allspice dram, 10 ml spiced syrup (as above) and 2 dashes Angostura bitters with ice. Strain over a large cube and garnish with an orange peel and a little freshly grated nutmeg. It is essentially a spiced Old Fashioned, and it is perfect for a cold evening.
Infusion times at a glance
| Spice | In spirit (approx.) | Tip |
|---|---|---|
| Cinnamon stick | 1 to 2 days | Ceylon cinnamon is softer than cassia. |
| Cloves | 12 to 24 hours | Very strong; use few. |
| Star anise | 1 day | Pairs with pear and citrus. |
| Cardamom pods, cracked | 6 to 12 hours | Green cardamom is bright; black is smoky. |
| Black peppercorns, cracked | 2 to 6 hours | Great in gin and tequila. |
| Fresh chili | 15 minutes to 2 hours | Taste every few minutes. |
| Vanilla pod, split | 2 to 4 days | Beautiful in rum and bourbon. |
Sourcing and storing spices
Buy whole spices from a shop with a fast turnover and grind or crack them just before use. Ground spices lose aroma quickly and make syrups cloudy. Store whole spices in airtight jars away from light and heat; most stay vibrant for about a year. Toasting whole spices in a dry pan for a minute or two before use deepens their flavor.
Falernum and allspice dram
Two spiced liqueurs deserve a place on any serious home bar. Falernum, from Barbados, combines lime, clove, ginger and almond, and is essential in many tiki drinks. Allspice dram, a Jamaican tradition, is rum infused with allspice berries, sometimes called pimento because of the Jamaican name for the tree. Both are intense, so they are used in small measures, usually 5 to 15 ml.
Common mistakes
- Using too many spices at once. Pick one or two that lead. A drink with eight spices tastes muddy.
- Boiling syrups for too long. Long boiling can make spices bitter and syrups too thick.
- Forgetting to strain. Spice particles keep extracting and make drinks gritty.
- Heavy sweetness. Spice already suggests sweetness; reduce the sugar.
Three spiced drinks to start with
- Spiced Old Fashioned: make a cinnamon and clove syrup and use it in place of plain syrup in an Old Fashioned with bourbon.
- Peppered gin and tonic: add three or four cracked pink peppercorns and a strip of grapefruit peel to a gin and tonic.
- Chili margarita: infuse tequila with a sliced jalapeño for about half an hour, then make a classic margarita.
Each of these shows a different method: a spiced syrup, a garnish and an infusion. Once you understand all three, you can apply them to almost any spice.
A word of caution
Spices are powerful. Start with less than you think you need and add more. Nutmeg in particular should be used in small amounts; a light grating is plenty. If you are serving guests, check for allergies before using unusual spices or nuts.
Sources and further reading
Questions and answers
How do you make a spiced syrup for cocktails?
Toast whole spices, simmer them with equal parts sugar and water for five minutes, steep 30 minutes and strain.
What is allspice dram?
A Jamaican liqueur flavored with allspice berries, also called pimento dram, used in tiki and winter drinks.
