Around this time of year, we're spice crazy, adding it to baked goods, coffee, and even glazed ham. One of our favorite ways to use the aromatic seasoning? In a cocktail that'll warm us up from head to toe, like this Spiced Orange Fizz from N.Y.C.'s Mediterranean-tinged bar-restaurant Estela. "The holidays are synonymous with allspice," says head bartender Sarah Boisjoli. "Sometimes the flavor can overpower cocktails, so I prefer to balance it with citrus and rum, and lighten it up by making it into a fizz." Try the recipe below, and embrace it all winter long.
Spiced Orange Fizz
1½ oz white or amber rum
½ oz St. Elizabeth Allspice Dram ($12; westsidewines.com)
½ oz Spiced Orange Oleo Saccharum
½ oz fresh lemon juice
½ oz egg white
Spiced Orange Oleo Saccharum:
½ qt packed sugar
Chopped peel of 1½ oranges
½ tsp cloves
½ crushed cinnamon stick
½ qt water
1. To make the Spiced Orange Oleo Saccharum: To ½ qt of packed sugar, add the chopped orange peel, cloves, and cinnamon stick. Allow this mixture to infuse for 1 to 2 weeks. At room temperature, add ½ qt of water and allow the sugar to completely dissolve. Last, strain the resulting Oleo Saccharum from the peels and spices.
2. In a cocktail shaker, combine all ingredients except the club soda. Shake briefly without ice. Add ice and shake vigorously. Fill a Collins or other tall cocktail glass ⅓ full with club soda. Slowly strain the shaken cocktail over the club soda, forming a foamy head.