101 Best New Cocktails: Dom’s Bomb by Ankit Dabral, Conservatory, Melbourne, Australia

by Gaz Regan · Monday, May 18th, 2015 · 101 Best New Cocktails, 101 Best New Cocktails 2015

Dom’s Bomb

Ankit Dabral, Conservatory, Melbourne, Australia.

“The whole idea for this drink originated from a documentary I watched on the Ancient Spice Route. I wanted to connect dots and merge two of my favorite eras, the ancient world and Middle Ages, and combine two distinct culture of that time, East and West. I based most of the elements DBCin the cocktail on the ancient spice route, where the glass represents Ancient Egypt, coffee from Yemen/Arabia, rosemary from Europe, spices and sugar from subcontinent and orange from the Orient. I needed to give Dom Bénédictine the credibility for the drink, as the idea originated only on the basis for a Dom Bénédictine-based drink, and hence the name.” Ankit Dabral.

10 g (about 4 teaspoons) ground cinnamon

20 g (1.5 tablespoons) caster sugar, plus more for garnish

1 whole orange, as garnish

2 to 4 whole rosemary sprigs, as garnish

30 ml (1 oz) Rosemary-Infused Tanqueray*

30 ml (1 oz) Dom Bénédictine

30 ml (1 oz) Spiced Coffee Syrup**

30 ml (1 oz) fresh orange juice

Combine cinnamon and sugar and rim an old-fashioned glass with the mixture. Fill with crushed ice.

To make the garnish, cut an orange into 1-cm (.5-inch) slices (preferably through meat slicer). Place a small rosemary sprig over each orange slice and sprinkle with caster sugar. Use a blow torch to caramelize the sugar so the rosemary sticks to the orange.

Shake vigorously with ice until tin is frosted. Strain into the prepared glass and add the garnish.

*Rosemary-Infused Tanqueray: Add 2 to 3 rosemary sprigs to a bottle of Tanqueray and let it sit for around 2 to 3 days before use. Strain through a double layer of dampened cheesecloth, and return the gin to a bottle.

**Spiced Coffee Syrup: Combine 100 ml (3.4 oz) water and 50 g (.25 cup) sugar with whole spices (such as cinnamon, cardamom, star aniseed, and cloves) and boil until mixture is viscous enough for a 1:1 ratio. Add 120 ml (4 oz) brewed espresso and let it cool. Add warm water if the liquid is too thick but do not thin down too much. Leave the spices in the mixture for more taste and aroma. Refrigerate the syrup for 2 to 3 days and strain before use.

gaz sez: Jeez, I hardly know where to begin with this one. Let me just say that it’s a quietly comforting drink. It’s a quaff to sip whilst considering the complexities of life. There’s just something about this baby that makes me want to smile quietly to myself.

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