
From Imbibe Magazine·View original →
Shake all the ingredients except the club soda without ice to combine and aerate, then shake again with ice to chill; double-strain into an ice-filled glass and top with chilled club soda. Garnish.
Spiced Syrup: 1 tsp. black peppercorns 3 1⁄2 cinnamon sticks 5 whole cloves 10 whole allspice 3⁄4 tsp. fresh-grated nutmeg 2 cups water 4 cups brown sugar
In a medium saucepan, toast the dry spices over medium-high heat until aromatic. Add the water and bring to a boil. Let boil for 3 minutes, then reduce the heat and add the sugar, stirring at a simmer until sugar has dissolved. Let the syrup cool to room temperature, then strain through a fine-mesh strainer, and bottle for use. Keeps refrigerated for up to 2 weeks.