At Alembic in San Francisco, Danny Louie created this drink, named for the explorer who made this combination of the disparate ingredients possible. By combining bourbon, Scotch and homemade garam masala-spiced apple syrup, you get a delicious play on fall flavors that'll warm you up from the inside.
Note: Use unsweetened apple cider from your local orchard or grocery store refrigerated section for this drink.
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Vasco da Gama
About This Recipe
|Yield:||makes 2 cocktails plus extra spiced syrup|
|Active time:||10 minutes|
|Total time:||45 minutes|
|This recipe appears in:||A Spicy Twist on Fall Flavors: How to Make Danny Louie's Vasco da Gama|
- For the garam masala-spiced apple syrup:
- 2 tablespoons whole coriander seed
- 1 tablespoon whole cumin seed
- 2 cardamom pods
- 2 teaspoons mustard seed
- 2 teaspoons black peppercorn
- 1 teaspoon whole cloves
- 2 cinnamon sticks
- 1 dried bird's eye chili
- 2 bay leaves
- 2 cups apple cider (see note above)
- 1 1/2 cups turbinado sugar
- For the cocktails:
- 4 ounces bourbon (such as Buffalo Trace)
- 1 1/2 ounces garam masala-spiced apple syrup
- 1 ounce single malt Scotch
- 2 dried apple chips for garnish
To make garam masala-spiced apple syrup, toast all spices in a medium saucepan over low heat until fragrant, about 1 minute. Add apple cider, and bring to a boil, stirring occasionally. Reduce heat to a simmer and add sugar. Cook, stirring occasionally, until cider has absorbed flavor from spices, about 30 minutes. Remove from heat and let cool, then strain into a jar and refrigerate. Cider can be stored in the refrigerator for up to 1 week.
To make the cocktails, add bourbon, garam masala-spiced apple syrup, and Scotch into a cocktail shaker and fill with ice. Stir until well chilled, at least 10 seconds. Add a large ice cube to two Old Fashioned glasses. Strain cocktail evenly between the two prepared glasses. Garnish each glass with a dried apple chip and serve.