The Pomander
- 1-1/2 oz. cinnamon whiskey (in this case, Fireball–thanks Marc!)
- 1 oz. Cointreau
- 1 thick wedge of lime
- cloves
Squeeze the lime wedge into a martini glass and dust with cloves. Shake the liquors with ice, strain.
It has occurred to us, the lovely first wife and myself, that for the holidays one could stud the lime wedge with an actual clove, á la an actual pomander.
It has a lovely taste, vivid, not overly sweet. The lime juice keeps it complex.
Sounds intriguing. Now if I only knew a bartender that could make one for me…
The pomander wikipedia entry was interesting. Why not a bit of ambergris to pull the whole thing together for the more adventurous pallets? Can you order it online?
I made another set tonight to see if it was still as good as it was the other night. Oh, yes.
The lime wedge is essential. The dusting of cloves imparts a nice perfume to the thing.
I made one with a higher dose of Cointreau, but it seems that it’s the cinnamon whiskey that’s doing the heavy lifting and doesn’t need to be overpowered.
We’ll confirm my tests in Virginia. Turff, I’ll have it perfected by the time you next see me.
Marc, in the spirit of the thing, I went searching for ambergris. It is the only time in my experience when Google showed nothing in the right-hand shopping column. Even when you click on Shopping, there’s nothing for sale. I guess it’s rare enough that the perfumeries devour it all.