Spice and Ice

Fiery cocktails are the top trend in drink culture and Kara Newman's new cocktail book, Spice and Ice: 70 Tongue-Tingling Cocktails looks at the genuine union between mixology and spices. NAVAN Natural Vanilla Liqueur, made from 100 percent Madagascar natural vanilla, the world's second most expensive spice after saffron, presents a sneak peek at a cocktail from the book.

Fall Spice Cordial: A recipe by Kara Newman from Spice and Ice

Prepared warm or cold

1 ounce NAVAN Natural Vanilla Liqueur

1 ounce bourbon

¾ ounce chipotle-orange syrup*

2 dashes Regan's Orange Bitters

Orange peel, for garnish

Mix together all ingredients except for the orange peel. Shake together with ice and strain into a Martini glass. Garnish with the orange peel.

*Chipotle-Orange Syrup:

2 cups water

1 chipotle pepper

2 strips fresh orange peel

¾ cup sugar.
Bring the water to a boil in a small saucepan. Reduce to a simmer and add the chipotle pepper and orange peel. Cover and let simmer for 15 to 20 minutes. Strain with a fine-mesh sieve and add the sugar. Return to a boil and stir until the sugar dissolves. Remove from heat and let cool. Pour the syrup into a container and keep in the refrigerator.