The Seahorse

We love a cocktail that has some spice to it. This is, in part, because big-bodied rums and whiskeys tend to go particularly well with spices like cinnamon, allspice and clove – just to name a few. Sometimes we use a spiced simple syrup, but in other drinks we opt for bitters or allspice dram. The Seahorse is a riff on the Eastern Sour, but with a lot more spice than you might find in the original.

The cocktail uses bourbon as a base and, as in many drinks, you can use a variety of bourbons in this drink with good results. We used Belle Meade Bourbon in this one, but use what you have open! Orange juice, lemon juice, allspice and orange bitters are added to bring in plenty of citrus and spice. The orange bitters really help to fortify the orange juice, which can sometimes taste a bit flat on its own (even when it is freshly squeezed). The drink is finished with freshly ground cinnamon and a big sprig of mint. A few orange slices won’t hurt, either, to give a fun look to the drink before serving – if you don’t have a tiki mug available, that is!

The Seahorse
1 1/2 oz bourbon
1/4 oz St Elizabeth Allspice
1/2 oz orange juice
1/2 oz lemon juice
3/4 oz simple syrup
2 dashes orange bitters
Cinnamon
Mint

Combine all ingredients in a shaker or mixing glass and fill with ice. Shake vigorously until well-chilled, then strain into a rocks glass filled with crushed ice. Top with freshly ground cinnamon (rub a cinnamon stick on a microplane!) and a handful of fresh mint.