Vasco Da Gama Recipe

• 2 tablespoons whole coriander seed
• 1 tablespoon whole cumin seed
• 2 cardamom pods
• 2 teaspoons mustard seed
• 2 teaspoons black peppercorn
• 1 teaspoon whole cloves
• 2 cinnamon sticks
• 1 dried bird's eye chili
• 2 bay leaves
• 2 cups apple cider (see note)
• 1 1/2 cups turbinado sugar
• 4 ounces bourbon (such as Buffalo Trace)
• 1 1/2 ounces garam masala-spiced apple syrup
• 1 ounce single malt Scotch
• 2 dried apple chips for garnish

1. To make garam masala-spiced apple syrup, toast all spices in a medium saucepan over low heat until fragrant, about 1 minute. Add apple cider, and bring to a boil, stirring occasionally. Reduce heat to a simmer and add sugar. Cook, stirring occasionally, until cider has absorbed flavor from spices, about 30 minutes. Remove from heat and let cool, then strain into a jar and refrigerate. Cider can be stored in the refrigerator for up to 1 week.
2. To make the cocktails, add bourbon, garam masala-spiced apple syrup, and Scotch into a cocktail shaker and fill with ice. Stir until well chilled, at least 10 seconds. Add a large ice cube to two Old Fashioned glasses. Strain cocktail evenly between the two prepared glasses. Garnish each glass with a dried apple chip and serve.

cumin, cardamom pods, black peppercorn, whole cloves, cinnamon sticks, chili, bay leaves, apple cider, turbinado sugar, bourbon, garam masala, scotch, apple chips

Taken from www.seriouseats.com/recipes/2013/11/vasco-de-gama-fall-cocktail-bourbon-scotch-cider-cocktail-garam-masala-drink-recipe.html (may not work)