I promised one more cocktail with the spiced plantain syrup, and here it is. This is one Kyle and I served as a special at Metrovino a few nights ago, the Seigle Sour:
2 oz rye whiskey
.75 oz lemon juice
.75 oz spiced plantain syrup
1 egg white
Cherribiscus Spiced Bitters
Combine all but the bitters in a mixing tin, dry shake, then shake again with ice. Strain into a chilled cocktail glass and garnish with the bitters.
Wild Turkey 101 works great as the rye in this drink. The bitters were made by Evan Martin with Novo Fogo cachaca as a base; feel free to substitute a different aromatic bitter.
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications.
Now this is a truly transamerican whiskey sour, nicely done!
so how do you make the spiced plantain syrup? what spices are used? what type of sugar do you recommend? i can trade you a different syrup recipe in exchange if you like
From the link he posted – http://www.jacobgrier.com/blog/archives/4436.html:
*8 oz simple syrup (1:1 sugar and water)
*1 ripe plantain, peeled and sliced
*1 cinnamon stick
*1 star anise
Simmer to extract flavor, about 10 minutes. Let cool and strain.