Ingredients

2 ounces prune infused gin (recipe follows)
2 ounces hum liquor
1 ounce lemon juice
1 ounce cardamom ginger black pepper syrup (recipe follows)
Sparkling Wine
“Moroccan” Spiced Brown Sugar (recipe follows)
Gin Infused Prunes

Directions

In a shaker filled with ice, place the gin, hum liquor, lemon juice, and syrup and shake vigorously. Strain into an old fashioned martini style glass and top with sparkling wine. Garnish with a gin infused prune rubbed with Moroccan Spiced Brown Sugar on a toothpick.

Prune Infused Gin

Ingredients

1 liter of gin
12 prunes, halved

Directions

Place the prunes and the gin in a large mason or glass jar. Allow to infuse for about 3-4 days in a cool dark place. Remove the prunes and reserve for cocktail.

Cardamom Black Pepper Syrup

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
5 cardamom pods, crushed (whole pod)

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

“Moroccan” Spiced Brown Sugar

Makes 1 cup

Ingredients

1 tablespoon Rad El Hanout (traditional recipe follows)
½ cup turbinado sugar
¼ cup brown sugar

Directions

Place all the ingredients in a bowl and mix well.

Ras El Hanout (Traditional)

Makes approx 10 ounces

Ingredients

1 nutmeg ball, crushed
1 cinnamon stick, crushed
½ tablespoon black peppercorns
1 tablepsoon white peppercorns
1 tablepsoon poppy seeds
1 tablespoon rose bud petals, dried
1 tablespoon lavender buds, dried
½ teaspoon anise seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon allspice berries
6 green cardamom pods
3 whole cloves
1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon saffron
1 tablespoon turmeric, ground
1 tablespoon mace, ground
1 teaspoon red chili peppers, crushed
½ teaspoon cayenne pepper
1 tablepsoon ginger, ground
1 tablespoon dried galangal root pieces (optional)
1 tablespoon dried orris root pieces (optional)

Directions

In a ziplock bag or plastic, crush the nutmeg and cinnamon sticks with a mallet, hammering and pounding until small chunks are formed. Take all of the seeds and non powder items and grind in a spice grinder or coffee grinder, until pulverized. You may have to do this in batches if your grinder is small. Place the ground items in a medium mixing bowl. Take the remainig powdered items as well as the root pieces and mix into the ground items until totally mixed. Store in an airtight container in a cool dark and dry place, will keep for about 4-5 months.