Ginseng to Ginger: Exploring the Power of Medicinal Botanicals in Spirits
Liquor can do so much more than complement a meal. It can also provide some health benefits if you’re using alcohol infused with herbs.
Learn more about medicinal botanicals in spirits to understand your craft better. Whether you make cocktails as a profession or consider yourself a mixology hobbyist, you’ll keep up with the health-conscious trend and sharpen your skills.
1. Cardamom
People often order drinks featuring garnished mint sprigs, but cardamom creates an intensified flavor that can be more appealing. It lends a sweet herbal zest with notes of pine and citrus. The Italians famously use it to brew amaro, which can be an excellent addition to lighter cocktails. Anyone taking a sip could benefit from its antimicrobial properties that may improve a person’s dental health over time.
“Darkness Becomes Her is meant to be a luxurious nightcap after a decadent meal. The soothing cardamom and rich dark chocolate soothe and invigorate, while the chocolate and Angostura bitters balance the richness of the demerara syrup. It’s an indulgence designed for savoring. The rumored aphrodisiac qualities of rich dark chocolate mingle with the digestive benefits of cardamom, creating the perfect, sensual cocktail to create a soothe and awaken the body and mind. The goal? A sexy, memorable cocktail that highlights cardamom in an approachable yet unforgettable way.”
Darkness Becomes Her
by Augustina Elizabeth / @spellcraftpdx
Ingredients
2 oz high proof rye whiskey
1/4 oz dark chocolate cardamom demerara syrup*
1 dash chocolate bitters
2 dashes Angostura bitters
Large ice cube
Orange peel and Luxardo Cherry (for garnish)
Preparation
In a mixing glass, add whiskey, dark chocolate cardamom demerara syrup, and both bitters.
Fill the mixing glass with ice and stir for about 30 seconds until well chilled.
Strain into a chilled rocks glass over a large ice cube.
Express the oils from an orange peel over the drink and garnish with the peel.
Optionally, add a luxardo cherry on a cocktail pick balanced across the glass.
*Cardamom Syrup
Ingredients
1 cup demerara sugar
1/2 cup filtered water
2 tbsp unsweetened dark cocoa powder
1 oz dark chocolate (70% or higher), finely chopped
5 green cardamom pods, lightly crushed
1/2 tsp vanilla extract
Pinch of sea salt
Preparation
In a small saucepan over medium-low heat, combine the demerara sugar, water, and crushed cardamom pods.
Stir gently until the sugar dissolves.
Reduce heat to low and whisk in the cocoa powder until fully incorporated.
Add the dark chocolate, stirring constantly until melted and smooth.
Let the mixture simmer gently (do not boil) for 10-15 minutes, allowing the cardamom to infuse.
Remove from heat, stir in the vanilla extract and a small pinch of sea salt.
Strain through a fine mesh sieve to remove the cardamom pods.
Allow to cool, then transfer to a sterilized glass bottle or jar.
Storage: Keep refrigerated for up to 2 weeks.
2. Lavender
Herbal and medicinal botanicals steep in liquor to infuse the spirits with beneficial properties. Lavender is a popular choice, especially for those who want to sip on herbal gin. Its floral notes don’t detract from gin’s clean, citrusy tang. Lavender also has soothing properties that reduce stress, which might be what people need when they order a cocktail after a long day.
“This is a cocktail currently available at Granger’s, a concept I consulted on in Houston’s Museum district with a cocktail menu inspired by birds. Here is where the Side Pear takes flight. It is inspired by the Lavender Finch—a delicate bird drawn to pear trees and lavender fields. This cocktail blends the sweetness of ripe pear, the botanical touch of lavender, and the timeless elegance of a sidecar. A sip of the Side Pear is like a moment of grace in nature, capturing the essence of spring in every glass. Lavender plays a key part in the flavor of this creation and elevates the pear sidecar to a new level”.
Preparation
Shake ingredients with ice in shaker tin and double strain into coupe glass with optional sugar rim.
Garnish with edible flower (we used carnations).
Ingredients
1/4 cup dehydrated lavender flowers
1 cup of white sugar
1 cup of water
Preparation
Steep 1/4 cup dehydrated lavender flowers while dissolving 1 cup of white sugar into 1 cup of water.
Use gentle heat, do not boil.
Let the mix come back to room temperature over the next approximately 20 minutes.
Be careful not to over steep lavender to avoid bitter floral notes.
Fine strain to remove solids and store in refrigerator for up to two weeks.
3. Ginseng
Soups and teas aren’t the only ways to add more ginseng to your life. You can also stock it among your cocktail ingredients. Mixologists in South Korea use it to make Insam-ju before adding it to mixed beverages or wine. Ginseng-based cocktails may strengthen your immune system with its anti-inflammatory properties. It depends on how your body reacts and how much of this herb is present in each glass.
“Ginseng is known to improve overall health and enhance your immune system which is something we all could use! I wanted to create a cocktail using ginseng which is light, herbal refreshing and flavorful.”
Tomorrow Never Knows
by Paula Lukas / @paulalukas27 / @penguinbar67
Ingredients
1 1/2 oz iichiko Saiten Shochu
1 oz Mattei Cap Corse Blanc
1/2 oz Cheeky Honey Syrup
3 dashes Bittermens Boston Bittahs
4 oz The Republic of Tea Honey Ginseng Green Tea – brewed and cooled
1/2 tsp Badia Lime Pepper Seasoning – half rim for garnish
2 sprigs fresh oregano
Cocktail Garnish Co. Dehydrated orange slice
Preparation
Liquid ingredients in a shaker with ice.
Shake and strain over fresh ice into highball glass half rimmed with lime pepper seasoning.
Garnish with two slapped sprigs of fresh oregano and dehydrated orange slice.
4. Fennel
Carrots have a long-distance cousin that pairs well with cocktails. Fennel is an herb people use as one of the many botanical ingredients in absinthe. Mix the liquor with soda water and a fruit-based simple syrup when someone requests something bubbly. The organic herb may ease menopause symptoms like hot flashes for some individuals. Try it in your next cocktail to enjoy a flavor profile you may have never experienced before.
“Crafted with homemade ingredients chosen with intention, this N/A cocktail weaves the earthy magic of SpellCraftPDX Ginseng & Yuzu Lemon Bitters, the fiery fizz of house-made Ginger Soda, and the gentle sweetness of Honey Fennel Syrup into a harmonious drink. It’s made to comfort and awaken, a tonic for both body and spirit. The ginseng’s vibrant energy dances with the soothing whispers of orris root, while the ginger and Angelica root settle and calm. Fennel honey lends its support to skin and digestion, making this potion both refreshing and renewing. My desire was to create a beverage that marries the mystical properties of these botanicals with their potential health benefits, offering a truly inspiring and transcendent experience. At SpellCraftPDX, every creation is conjured to elevate the spirit.”
Honey I’m Home
by Augustina Elizabeth / @spellcraftpdx
Ingredients
1 dash Ginseng & Yuzu Lemon Bitters*
1/2 oz Honey Fennel Syrup
2 oz Homemade Ginger Soda (slightly stirred to reduce excessive carbonation)
1/2 oz fresh lemon juice
Ice
Preparation
In a mixing glass, combine the honey fennel syrup, lemon juice, and bitters.
Add ice and stir gently to chill without over-diluting.
Strain into a chilled coupe glass.
Slowly pour in the ginger soda to maintain a soft effervescence.
Garnish with lemon peel or candied ginger.
Additional Notes
(All measurements are by weight unless otherwise indicated)
Make the Ginger Bug: In a clean glass jar (a quart-sized mason jar works great), combine the grated ginger, sugar, and filtered water. Stir well to dissolve the sugar. Cover the jar loosely with a lid or cloth (to allow airflow but prevent debris from falling in). Let the mixture sit at room temperature for 5-7 days. Stir it once a day, and you should see bubbles forming after a few days, which means your ginger bug is ready. If you notice any scum or mold, discard and start fresh. When the ginger bug has developed a strong fermentation smell, it’s ready to use.
Step 2: Make the Ginger Soda In a saucepan, combine 1/2 cup of fresh grated ginger, sugar, and 2 cups of water. Heat over medium heat until the sugar dissolves and the mixture is fragrant (about 5 minutes). Add the remaining 4 cups of water and bring the mixture to a simmer. Let it simmer for 10-15 minutes to extract more ginger flavor. If you like a spicier soda, simmer for longer. Remove the saucepan from the heat and let the ginger syrup cool to room temperature.
Once cooled, strain out the ginger solids. Add the ginger bug liquid to the cooled ginger syrup and stir well. Pour the mixture into clean glass bottles (swing-top bottles or other airtight containers work best). Leave some room at the top of the bottles for the gas to expand. Seal the bottles tightly and leave them at room temperature for 1-3 days, depending on how fizzy you like your soda.
After a day, check for carbonation by opening the bottle slightly—be careful, as it may be fizzy! Once the soda reaches your desired level of carbonation, refrigerate the bottles to stop the fermentation process.
Step 3: Enjoy. Chill the soda before serving and enjoy it cold! You can serve it over ice or just enjoy it straight from the bottle.
Honey Fennel Syrup (step 1)
Ingredients:
1 Candy Thermometer
1 Cup Organic Honey (Clover Honey works best for this recipe)
1 Cup Distilled Water
1 Tbsp Fennel Seeds
Preparation: Put Honey in 2-quart Saucepan attach candy thermometer to side of the pan. Heat Honey on low heat until it reaches 100 degrees. Add Water. Heat mixture to 110 degrees. When mixture reaches 110 degrees add Fennel seeds and reduce heat to low.
Cover and allow entire mixture to simmer for 20-30 min (to taste) intermittently remove cover and stir to evenly distribute the seeds through the syrup. Keep temperature below 110 degrees. Pull from heat and strain seeds from liquid into sterilized glass container. Cover and allow to cool to room temperature. Store in sealed glass container in refrigerator for up to 2 weeks.
*Ginseng & Yuzu Lemon Bitters
Ingredients
1 oz Dried grated Ginseng root
1 1/2 oz Yuzu zest
1 oz Gentian root
1 oz Angelica root
1 oz Lemon peel
1/2 oz Cloves
1/2 oz Coriander seeds
1 tbsp Orris root
250ml neutral grain spirit
Preparation
Finely grate or chop the ginseng root (make sure it’s dried).
Zest the yuzu and lemon.
You can use fresh zest or dried, depending on availability.
Lightly crush the coriander seeds and cloves to release their oils.
If you’re using dried angelica and orris root, chop them into smaller pieces to help release their flavors.
Homemade Ginger Soda**
Ingredients
fresh ginger (grated or finely chopped)
sugar
filtered water (room temperature)
spring water
Preparation
See Notes.
5. Ginger
Add ginger to a bottle of brandy or rum when you’re thinking about infusing a new liquor for your at-home collection. The medicinal botanical could delay the progression of diabetes due to its antioxidants. You can treat yourself to mojitos or mai tais with ginger’s warm, peppery zing. It’s an easy way to put a new spin on classic cocktails.
“A Hot Toddy can be considered a type of -wari cocktail due to its inherent characteristics of mixing an alcoholic base with a diluting agent. In Japanese cocktail terminology, ”-wari” refers to the act of diluting or mixing a spirit with water, tea, or other ingredients to soften the drink’s intensity and create a harmonious balance.”
“The Hot Toddy follows this principle by combining a base spirit (often whiskey) with hot water, honey, lemon, and various spices, such as cloves or cinnamon. This combination effectively “dilutes” the alcohol while infusing the drink with warmth and complexity, much like how a -wari cocktail blends spirits with mixers to achieve a smoother and more integrated flavor profile. With that being said, Hot Toddy can be viewed as an example of a -wari cocktail, utilizing the technique of mixing and diluting spirits to create a balanced, flavorful drink designed for both comfort and warmth.”
Toddy Wari
by Marie Yoshimizu / ‘@mixwithmarie
Ingredients
2 oz. Nikka from the Barrel
¾ oz. Yuzu Juice
½ oz. Honey-Ginger syrup*
3 oz. Hot Hojicha
Preparation
Add all the ingredients in an Irish coffee mug.
Garnish with a lemon wheel with whole cloves.
*Honey-Ginger syrup
Ingredients
Ginger Root
Honey
Water
Lemon
Preparation
Grate 3 inches of ginger root.
Add 1.5:1 honey and hot water.
Stir to combine.
Let it sit for 1 hour.
Strain the grated ginger with a fine mesh.
6. Cinnamon
Anyone interested in a cocktail reminiscent of autumn might appreciate a dash of cinnamon in their maple whiskey sour. The bioactive compounds in the earthy spice may prevent heart disease by reducing oxidative stress. Add half a teaspoon to your cocktail shaker or use it to line the rim of a glass. It transforms any liquor into one that tastes like a fall treat.
A Caribbean Cold
by Nicolas Reed / Nicholas.kaylan
Ingredients
2 ¼ oz. Diplomatico Mantuano Rum
½ oz. Strawberry Banana Cinnamon Oleo*
¾ oz. Simple Man Georgiano Amaro infused with Cinnamon sticks
3 dashes Fees Black Walnut Bitters
Preparation
Add all ingredients to a chilled mixing glass.
Stir for 20-30 seconds, or until properly diluted.
Strain into rocks glass with large cube.
Garnish with smoking Cinnamon stick.
*Strawberry Banana Cinnamon Oleo
Ingredients
200g Banana peel
200g strawberries
3 cinnamon sticks
Preparation
Heat cinnamon sticks to release aroma.
Add 200g of cane sugar, 100g of brown sugar mix.
Explore the Growing World of Botanical Spirits
Medicinal botanicals are excellent additions to any cocktail. Get inspired by some of the most popular options, like lavender, fennel or ginger. You’ll flex your mixology skills at home or work as you get more creative. Explore new flavor profiles to potentially boost your health while sipping on your latest unique creations.
The post Ginseng to Ginger: Exploring the Power of Medicinal Botanicals in Spirits appeared first on Chilled Magazine.