The Delhi Elixir

Rating: 3 out of 5.

Recipe from @drop.together.cocktails

This is the second drink I’ve made, from these 2 girls, in as many days. This one took a bit of pre planning, as I had to make the essence a few days in advance. Then also whip up the syrup. The syrup, I made a half recipe of, as I would never use up the amount that the recipe will make. I usually do this for most syrups and tincture recipes, as I don’t have the storage, nor drinking abilities, that you all may have at your avail.

These girls have some inspiring drinks, using some of the flavours I also love using in cooking. When I first started making cocktails at home, it was due to circumstances. Not completely beyond my control, just that covid was.

As many of you will relate to, covid made a lot of us cook more, drink more, and find other ways to fill in the time. And creating drinks, like cooking, is a form of chemistry. I look back now to my school days, when I thought chemistry just sucked, and wonder why I didn’t listen more.

I also found this out at a later/ earlier, time in my life. I didn’t go to uni till I was a ‘mature’ student. Part of my studies when I was just a young fella at 46, was the chemistry of the human body involving hydrogen bonding. I just couldn’t get it. My tutor at the time, Paul, was a great guy. He finally sat me down and told me if I didn’t get this, I would fail. Because nothing else ahead of me would make sense if I didn’t understand what the body did to absorb some drugs. So I did learn, thanks to his investing his own time into persevering with me.

So, rambling story, I know. But as I like to cook, and make drinks as well, there is chemistry involved.
How many of you consciously thought about that?

45ml Bourbon
22.5ml Spiced Rum-Capt Morgan’s used
22.5ml Ginger Basil Syrup
15ml Garam Masala Essence- recipe from @drop.together.cocktails
15ml Fresh Lemon Juice- I ended up using Lime Juice and 25ml

I am not a huge fan of spiced rums. But I bought some Captain Morgan’s late last year, to soak my fruit for Christmas cakes, then liberally douse them in, before I wrap them up to fester their flavours, before giving them to people.

The drink was very spice forward, and sweet. I ended up adding more citrus than the recipe recommended, and used lime, as I was plum outa lemons. Silly me.

Maybe the syrup they used wasn’t as sweet. I should have asked first 😳.

Here is the recipe for the syrup I used. Recipe from Senseifarms website.
2 cups of water
3/4 cup sugar
1/2 cup agave nectar (or honey)
1/2 teaspoon kosher salt
4 to 6 basil stems
3 tablespoons sliced ginger

Bring to a boil then remove from the heat and allow to cool before straining. Will keep covered in the refrigerator for 3 to 4 weeks.

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