recipe c Vasco-de-Gama

Photo by Andrew Dalton

Vasco da Gama

In this cocktail, black peppercorns, cardamom, cloves, cinnamon and chiles flavor a Garam Masala-inspired syrup, while the brilliant combo of bourbon and single malt warm from the inside out. Bring on the fall chill, with this drink in hand, we’re ready.


2 oz.  bourbon (Terry and Louie use Buffalo Trace)
3/4 oz. Garam Masala-spiced apple syrup*
1/2 oz. single malt (Terry and Louie use Caol Ila 12 year)
Tools: barspoon
Glass: Old Fashioned
Garnish: apple chip (optional)


Pour all ingredients into an Old Fashioned glass. Add 4 ice cubes, stir and garnish.


Garam Masala-spiced Apple Syrup
2 Tbsp. coriander
1 Tbsp.cumin
2 cardamom pods
2 tsp. mustard seeds
2 tsp. black peppercorn
1 tsp. cloves
2 cinnamon sticks
1 red chili
2 bay leaves
3 cups unsweetened apple cider
1 1/2 cups turbinado sugar


Toast all the spices over low heat until fragrant. Add 3 cups of apple cider and bring to a boil. Add sugar and simmer for 30 minutes. Let cool, then strain into a jar and refrigerate.


Ethan Terry and Danny Louie, The Alembic, San Francisco