Indiaman

Prepare the salt foam, set aside. Shake all the other ingredients, strain into a glass. Scoop the foam onto the drink. **Ginger liqueur**: Combine 3 oz grated ginger root, 1 vanilla bean, peel of 1 orange, 1.5 cups brandy in a ziploc/vacuum-sealed bag. Cook in a sous vide at 135F for 2 hours (or can just infuse it at room temperature for a few days). Strain (I use a coffee filter) and add 0.75 cups sugar. Instead of making the liqueur, can also just make a ginger tincture along with the others and up the syrup quantity a bit. **All tinctures**: Grind 20g of the spice, combine with 80 g overproof spirit in a ziploc/vacuum-sealed bag, sous vide at 145F for 2 hours. **Salt air foam**: Combine the foam ingredients. Beat with an immersion blender to form a foam.

Notes

Made a few tinctures (and a ginger liqueur) a while back and decided to build a cocktail around them to let them shine. It worked out great, so I'd like to share it. All spices are discernible, but clove is at the forefront: tincture ratios can be fiddled with to highlight any of the other spices too. The mouthfeel is quite dry. The salt air balances the spices beautifully (and adds to the nautical theme).

Reference

Properties

Type: Old Fashioned: Spirit, Sweetener, Bitters