Old Roots
This eclectic recipe is the brainchild of my buddy @rogzor during one of our typical “hangout & mix up something interesting” nights. The premise came about when we were discussing potential uses for jalapeño shochu. Michael proposed treating it like a vermouth, and adding syrup to make it more like a sweet vermouth for a very… unusual Manhattan riff.
Happy Tears
Today’s recipe includes one of the spirits I brought back from Greece: Mastiha liqueur. It’s made from the resin that comes from an evergreen shrub native to Greece. When the plant’s resin comes out it looks like a tear drop, and can be used in a variety of culinary (and drink) applications (and more). The nose on the spirit is pine-y and not too distant from gin/juniper, but the taste is definitely distinct and includes more woodsy/cedar/earthy notes with a tiny hint of herbaceousness/?mint. Yum!