spiced · pungent
Allspice
fruit · Pimenta dioica · pimento, Jamaica pepper · in Brazil: pimenta-da-jamaica, allspice, pimento
- Aroma
- Clove, cinnamon and nutmeg all at once.
- Flavor
- Warm and slightly spicy, with a sweet base.
- Intensity
- Bitterness
It is the base of pimento dram, the rum liqueur used in tiki drinks, and of many aromatic bitters. Crack the berries before infusing.
Pairings, uses and cautions
Pairs with
rum, bourbon, pineapple, lime, cinnamon
Found in
pimento dram (allspice dram)
How to use it
liqueur, tincture, bitters, syrup
anise · sweet
Anise
seed · Pimpinella anisum · aniseed, green anise · in Brazil: erva-doce, anis, anis-verde
- Aroma
- Sweet, clean anise.
- Flavor
- Sweet anise, more delicate than star anise.
- Intensity
- Bitterness
It is the anise in the classic anise spirits. As a tincture or syrup, it gives aromatic sweetness to drinks with gin, rum or coffee.
Pairings, uses and cautions
Pairs with
gin, rum, coffee, orange, fennel
Found in
absinthe, anisette, ouzo, arak
How to use it
liqueur, tincture, syrup, infusion
Identification
In Brazil, "erva-doce" is green anise (Pimpinella anisum), but the name is also used for fennel. Since fennel has its own entry, this one covers green anise.
earthy · herbal
Arrowleaf sida
root · Sida rhombifolia · Cuban jute, Paddy's lucerne · in Brazil: guaxuma, guanxuma, vassourinha, relógio
- Aroma
- Faint and earthy, of dried root.
- Flavor
- Mild and earthy, slightly sweet, with a mucilaginous texture.
- Intensity
- Bitterness
A mild-flavored root with no tradition in cocktails. It can give body and an earthy background to infusions and tinctures, but it is worth testing in a small batch.
Pairings, uses and cautions
Pairs with
cachaça, honey, ginger
How to use it
infusion, tincture
Caution. Plants of the genus Sida contain alkaloids such as ephedrine, well documented in S. cordifolia. Use a low dose and do not serve to pregnant women.
Identification
In Rio Grande do Sul (southern Brazil), "guaxuma" (or "guanxuma") is usually Sida rhombifolia, but the name covers several species of Sida. There is little on record about the flavor of the root: the profile described is what is expected of mucilaginous roots in the mallow family and needs to be confirmed by tasting.
herbal · anise · spiced
Basil
leaf · Ocimum basilicum · sweet basil · in Brazil: manjericão, alfavaca-cheirosa, basilicão
- Aroma
- Green and sweet, with notes of clove and anise.
- Flavor
- Fresh, slightly spicy and sweet.
- Intensity
- Bitterness
Lightly muddled with lemon and gin, it makes the Gin Basil Smash. For syrup, cold-infuse or blanch the leaves, because heat darkens them and kills the aroma.
Pairings, uses and cautions
Pairs with
gin, lemon, strawberry, tomato, cucumber
How to use it
muddled in the glass, syrup, infusion, garnish
bitter · herbal · minty
Boldo
leaf · Peumus boldus · Chilean boldo · in Brazil: boldo-chinelo, boldo-do-chile, boldo-chileno
- Aroma
- Camphor and menthol, like bay leaf and eucalyptus.
- Flavor
- Bitter and herbal, with a cool camphor note.
- Intensity
- Bitterness
An aromatic bittering agent for homemade bitters and amari with an herbal profile. It takes over fast, so go for a short infusion or a separate tincture dosed in drops.
Pairings, uses and cautions
Pairs with
cachaça, orange peel, mint, honey, lime
How to use it
bitters, tincture, infusion
Author's note
Slightly bitter taste.
Caution. Should not be used by pregnant women. The essential oil contains ascaridole, toxic at high doses: use little leaf and a short infusion.
Identification
Uncertain identification: the name "boldo-chinelo" does not point reliably to one species. The original text describes "boldo-do-chile" (Chilean boldo, Peumus boldus), which is the dried leaf sold in herb shops, and the slightly bitter taste noted matches it. If it is garden boldo ("boldo de jardim", Plectranthus barbatus, with large, velvety leaves), the bitterness is much stronger and the aroma has less camphor.
bitter · resinous · woody
Brazilian peppertree
bark · Schinus terebinthifolia · Brazilian pepper, Christmasberry · in Brazil: aroeira, aroeira-vermelha, aroeira-mansa, aroeira-pimenteira
- Aroma
- Resinous and balsamic, with a woody base.
- Flavor
- Bitter and very astringent, tannic, with a resinous note.
- Intensity
- Bitterness
A tannic bark that gives bitters and tinctures bitterness, dryness and a reddish color. It works best as a supporting bittering agent, in small amounts.
Pairings, uses and cautions
Pairs with
cachaça, pink peppercorn, orange peel, clove
How to use it
bitters, tincture
Author's note
Bitter taste and reddish color.
Caution. The bark is rich in tannin: too much makes the drink bitter and astringent. It belongs to the cashew and mango family (Anacardiaceae) and can cause a reaction in allergic people.
Identification
"Aroeira" is the name of several trees. The bark sold in southern Brazil is usually from "aroeira-vermelha" (Brazilian peppertree, Schinus terebinthifolia), the same tree that gives pink peppercorns, but it can be "aroeira-do-sertão" (Myracrodruon urundeuva). "Aroeira-brava" (Lithraea), which causes severe allergic reactions, should not be used.
toasted · bitter
Cacao
husk (of the bean) · Theobroma cacao · in Brazil: cacau
- Aroma
- Chocolate and toasted almond.
- Flavor
- Mild dark chocolate, toasty and a little astringent.
- Intensity
- Bitterness
Gives a chocolate note with no fat and no sugar to infusions in bourbon, rum or vermouth. It makes a lighter base for chocolate bitters, which are usually made with nibs.
Pairings, uses and cautions
Pairs with
bourbon, aged rum, coffee, orange, malagueta chili
How to use it
infusion, tincture, bitters, syrup
Caution. Contains theobromine and a little caffeine.
Identification
Assumed to be the husk of the roasted bean, which is sold for tea, and not the husk of the pod.
spiced · citrus · minty
Cardamom
seed · Elettaria cardamomum · green cardamom · in Brazil: cardamomo, cardamomo-verde
- Aroma
- Eucalyptus, lime and flowers, with a resinous base.
- Flavor
- Warm and cooling at the same time, camphor-like and slightly sweet.
- Intensity
- Bitterness
Crack the pod to expose the seeds before making a tincture, bitters or syrup. Two or three pods are enough to perfume a drink, and they also work as a garnish in a gin and tonic.
Pairings, uses and cautions
Pairs with
gin, coffee, orange, rum, pear
Found in
gin, cardamom bitters
How to use it
bitters, tincture, syrup, garnish
herbal
Celery
leaf · Apium graveolens · in Brazil: aipo, salsão
- Aroma
- Green and salty, like parsley and vegetable broth.
- Flavor
- Herbal and slightly salty, with a faint bitterness on the finish.
- Intensity
- Bitterness
The leaf tastes like the stalk, only more concentrated, and works as a garnish or muddled in savory drinks like the Bloody Mary. As a tincture it makes a homemade celery bitters; commercial ones usually start from the seed.
Pairings, uses and cautions
Pairs with
tomato juice, gin, tequila, cucumber, lime
Found in
Bloody Mary, celery bitters
How to use it
garnish, muddled in the glass, tincture, bitters
Author's note
Tastes similar to parsley.
Caution. Celery is a common food allergen. Tell whoever is going to drink it.
floral · sweet · herbal
Chamomile
flower · Matricaria chamomilla · German chamomile · in Brazil: camomila, maçanilha, camomila-alemã
- Aroma
- Apple, honey and hay.
- Flavor
- Floral and sweet, with a slight bitterness if the infusion runs long.
- Intensity
- Bitterness
An infusion in gin, whiskey or grappa and a chamomile syrup both work well in sours and highballs. Infuse briefly so it does not turn bitter.
Pairings, uses and cautions
Pairs with
whiskey, gin, honey, lemon, apple
Found in
vermouth, chamomile liqueur
How to use it
infusion, syrup, tincture, liqueur
Caution. Can cause a reaction in people allergic to plants of the daisy family (Asteraceae).
Identification
The original index lists the leaf, but the part of chamomile that is sold and used is the dried flower. This entry is written for the flower.
spiced · sweet · woody
Cinnamon
bark · Cinnamomum verum / Cinnamomum cassia · cassia (Chinese cinnamon), Ceylon cinnamon · in Brazil: canela, cássia (canela-da-china), canela-do-ceilão
- Aroma
- Sweet, warm and woody.
- Flavor
- Sweet and spicy, with a slight astringency.
- Intensity
- Bitterness
Cinnamon syrup is the base of several tiki and winter drinks, and the stick works as a garnish or for smoking. As a tincture, it goes into aromatic bitters.
Pairings, uses and cautions
Pairs with
rum, bourbon, apple, orange, clove
Found in
quentão (hot spiced cachaça), mulled wine, cinnamon liqueurs, vermouth
How to use it
syrup, tincture, garnish, smoking
Caution. Cassia contains coumarin. Avoid frequent consumption of very concentrated macerations.
Identification
The original does not say which cinnamon. In Brazil, the one most often found in stores is cassia (Cinnamomum cassia), stronger and spicier; Ceylon cinnamon (C. verum) is more delicate.
spiced · pungent · sweet
Clove
flower (dried bud) · Syzygium aromaticum · in Brazil: cravo-da-índia, cravo, cravinho
- Aroma
- Warm, sweet and pungent.
- Flavor
- Spicy and slightly bitter; it numbs the tongue.
- Intensity
- Bitterness
It is the base of falernum and of many aromatic bitters, and studded into an orange peel it becomes a garnish. It takes over easily: a few cloves per bottle are enough.
Pairings, uses and cautions
Pairs with
rum, orange, cinnamon, whiskey, apple
Found in
falernum, quentão (hot spiced cachaça), mulled wine
How to use it
bitters, tincture, syrup, garnish
citrus · spiced
Coriander
seed · Coriandrum sativum · coriander seed, cilantro seed · in Brazil: coentro, semente de coentro
- Aroma
- Orange peel and flowers, with a slightly woody base.
- Flavor
- Citrusy and warm, slightly sweet, with none of the green taste of the leaf.
- Intensity
- Bitterness
After juniper, it is the most widely used botanical in gin. Toast lightly and crack the seeds before using them in tinctures, bitters and syrups.
Pairings, uses and cautions
Pairs with
juniper, orange peel, gin, tequila, cardamom
Found in
gin, witbier, vermouth
How to use it
tincture, bitters, syrup, liqueur
spiced · anise · herbal
Dill
seed · Anethum graveolens · dill seed · in Brazil: endro, aneto, dill
- Aroma
- Similar to caraway, with anise and a hint of citrus.
- Flavor
- Warm and pungent, slightly bitter, somewhere between caraway and anise.
- Intensity
- Bitterness
Along with caraway, it is the seed that defines aquavit. As a tincture or infusion, it goes well with savory drinks and with pickles.
Pairings, uses and cautions
Pairs with
aquavit, gin, vodka, cucumber, lemon
Found in
aquavit
How to use it
tincture, infusion, bitters
anise · sweet · herbal
Fennel
seed · Foeniculum vulgare · sweet fennel, fennel seed · in Brazil: funcho, funcho-doce, fiolho
- Aroma
- Anise with a fresh, green note.
- Flavor
- Anise-like and sweet, with a slight bitterness and a camphor undertone.
- Intensity
- Bitterness
Lightly toasted, the seed goes into syrups, tinctures and bitters. It bridges anise and herbal notes and is less sweet than anise.
Pairings, uses and cautions
Pairs with
gin, orange, apple, anise, dry vermouth
Found in
absinthe, finocchietto
How to use it
tincture, bitters, syrup, liqueur
bitter · earthy
Gentian
root · Gentiana lutea · yellow gentian · in Brazil: genciana, genciana-amarela
- Aroma
- Earthy, of dried root, with a vegetal note.
- Flavor
- Clean, intense and very long bitterness, with an earthy base.
- Intensity
- Bitterness
It is the main bittering agent in bitters and aperitifs. Make a separate tincture and dose it in drops, because a small amount is enough to turn the whole bottle bitter.
Pairings, uses and cautions
Pairs with
orange peel, vermouth, gin, sparkling wine, lemon
Found in
Suze, Salers, Angostura, Aperol, gentian liqueurs
How to use it
bitters, tincture, liqueur
pungent · citrus · spiced
Ginger
root (rhizome) · Zingiber officinale · ginger root · in Brazil: gengibre, mangarataia
- Aroma
- Citrusy, fresh and spicy.
- Flavor
- A warm burn with a lime note and a slight sweetness.
- Intensity
- Bitterness
Fresh, it becomes juice and syrup for drinks like the Moscow Mule and the Penicillin, and the base of homemade ginger beer. Dried, it is hotter and less citrusy, better for tinctures and bitters.
Pairings, uses and cautions
Pairs with
lime, honey, whiskey, rum, vodka
Found in
ginger beer, ginger ale, falernum, quentão (hot spiced cachaça)
How to use it
syrup, muddled in the glass, tincture, garnish
herbal · sweet
Guaco
leaf · Mikania glomerata · in Brazil: guaco, guaco-cheiroso, cipó-catinga
- Aroma
- Vanilla, hay and almond, from the coumarin.
- Flavor
- Herbal and sweet, with a light bitterness and a balsamic base.
- Intensity
- Bitterness
The coumarin aroma recalls tonka bean and works well in a syrup with honey and lime. As a tincture, it gives a sweet, balsamic background to drinks with cachaça or rum.
Pairings, uses and cautions
Pairs with
cachaça, honey, lime, ginger, rum
How to use it
syrup, tincture, infusion, liqueur
Caution. Rich in coumarin. Use a small dose and do not serve to pregnant women or to anyone taking anticoagulants.
Identification
"Guaco" can be Mikania glomerata or M. laevigata, which look very much alike and are sold under the same name. The flavor profile is similar.
bitter · earthy
Guarana
seed · Paullinia cupana · in Brazil: guaraná
- Aroma
- Faint and earthy, like cacao and wood.
- Flavor
- Bitter and astringent, earthy, with a slight fruity note.
- Intensity
- Bitterness
As a powder or as roasted, cracked seed, it becomes guarana syrup or a caffeinated bittering tincture. The plain seed is much more bitter and less fruity than the soda.
Pairings, uses and cautions
Pairs with
cachaça, lime, orange, honey, rum
Found in
guarana soda, energy drinks
How to use it
syrup, tincture, bitters
Caution. It has a lot of caffeine, more than coffee by weight. Tell whoever is going to drink it and avoid combining it with other sources.
bitter · herbal
Hairy beggarticks
leaf · Bidens pilosa · Spanish needle, black-jack, cobbler's pegs · in Brazil: picão-preto, picão, pica-pica, carrapicho-de-agulha
- Aroma
- Green and strong, like freshly cut weeds.
- Flavor
- Bitter and herbal, with a vegetal base.
- Intensity
- Bitterness
With no tradition in cocktails, it works as a supporting herbal bittering agent in bitters and cachaça infusions. Test it in a small batch, because the aroma is rustic.
Pairings, uses and cautions
Pairs with
cachaça, orange peel, ginger, honey
How to use it
bitters, tincture, infusion
Author's note
Bitter taste and a strong smell.
Caution. A medicinal plant with no tradition in drinks. Use a small dose and do not serve to pregnant women.
fruity · floral
Hibiscus
flower (calyx) · Hibiscus sabdariffa · roselle, Jamaica sorrel · in Brazil: hibisco, vinagreira, rosela, flor-da-jamaica, caruru-azedo
- Aroma
- Red berries and dried flowers, like cranberry.
- Flavor
- Tart and fruity, with a tannic astringency.
- Intensity
- Bitterness
As a syrup or cold infusion, it gives ruby color and acidity to drinks with tequila, rum, gin or cachaça. An infusion that runs too long or too hot pulls out tannin and turns astringent.
Pairings, uses and cautions
Pairs with
tequila, rum, ginger, lime, cinnamon
Found in
agua de Jamaica, sorrel (Caribbean punch), hibiscus liqueur
How to use it
syrup, infusion, liqueur, garnish
resinous · citrus
Juniper
berry (seed) · Juniperus communis · juniper berry, common juniper · in Brazil: zimbro, junípero
- Aroma
- Pine, fresh resin and a hint of lime peel.
- Flavor
- Dry and resinous, with a light bitterness and a peppery finish.
- Intensity
- Bitterness
It is the botanical that defines gin and steinhaeger. Crushed, it goes into tinctures and syrups and works as an aromatic garnish for a gin and tonic.
Pairings, uses and cautions
Pairs with
gin, tonic water, lemon, rosemary, pink peppercorn
Found in
gin, steinhaeger
How to use it
tincture, syrup, garnish
bitter · earthy
Kola nut
seed · Cola acuminata / Cola nitida · cola nut, kola · in Brazil: noz-de-cola, cola, obi
- Aroma
- Faint and earthy, like nuts and wood.
- Flavor
- Bitter and astringent at first, with an earthy base and a slight sweetness afterward.
- Intensity
- Bitterness
It is the historical base of cola sodas. As a tincture, it goes into homemade cola syrup along with citrus, cinnamon, nutmeg and vanilla.
Pairings, uses and cautions
Pairs with
rum, lime, cinnamon, vanilla, nutmeg
Found in
artisanal cola sodas
How to use it
tincture, syrup, bitters
Caution. Contains caffeine and theobromine. Tell whoever is going to drink it and avoid combining it with other sources of caffeine.
floral · herbal
Lavender
leaf · Lavandula angustifolia · English lavender, true lavender · in Brazil: alfazema, lavanda
- Aroma
- Unmistakable lavender, floral and camphor-like.
- Flavor
- Floral and slightly bitter, with a cool camphor note.
- Intensity
- Bitterness
Good for syrup and quick infusions in gin or vodka. It goes too far easily and leaves a soapy taste, so use little and taste early.
Pairings, uses and cautions
Pairs with
gin, lemon, honey, sparkling wine, blueberry
Found in
some contemporary gins
How to use it
syrup, infusion, tincture, garnish
Author's note
Slightly bitter taste and the unmistakable smell of lavender.
Identification
The original does not name the species. The "alfazema" (lavender) sold in herb shops is usually Lavandula angustifolia; the garden kind, widely grown in Brazil, is L. dentata, which has more camphor. The index lists the leaf, but the dried product usually mixes leaf and flower: the flower is more floral and the leaf more herbal.
citrus · herbal
Lemon balm
leaf · Melissa officinalis · common balm, balm mint · in Brazil: melissa, erva-cidreira, cidreira-verdadeira
- Aroma
- Soft, green lemon with a slight minty note.
- Flavor
- Delicate, citrusy and herbal, with a slight bitterness on the finish.
- Intensity
- Bitterness
Fresh, it works like a citrusy mint, muddled in the glass or in syrup. Dried, it loses much of its aroma, so use more leaf and a short infusion.
Pairings, uses and cautions
Pairs with
gin, honey, cucumber, sparkling wine, lemon
Found in
absinthe
How to use it
muddled in the glass, syrup, infusion, garnish
Identification
Probably Melissa officinalis. In Brazil, Lippia alba ("falsa-melissa", false lemon balm) is also sold as "melissa" or "erva-cidreira" and has a similar aroma.
citrus · resinous
Lemon eucalyptus
leaf · Corymbia citriodora · lemon-scented gum · in Brazil: eucalipto-cheiroso, eucalipto-limão, eucalipto-cidró
- Aroma
- Citronella and lemon, with a balsamic base.
- Flavor
- Light, citrusy and a little fruity, with a balsamic freshness.
- Intensity
- Bitterness
Works in syrup and tincture to add a citrus and balsamic freshness. The dried leaf can also be used to smoke the glass or as an aromatic garnish.
Pairings, uses and cautions
Pairs with
gin, honey, lime, mint, cachaça
How to use it
syrup, tincture, smoking, garnish
Author's note
Pleasant aroma and a very light taste, pleasantly fruity.
Caution. The pure essential oil is toxic if swallowed. Use only the leaf, in an infusion or a diluted tincture.
Identification
"Eucalipto-cheiroso" (fragrant eucalyptus) is usually lemon eucalyptus (Corymbia citriodora, formerly Eucalyptus citriodora). If the leaf smells of camphor and not citronella, it is another eucalyptus, such as E. globulus.
citrus · herbal · floral
Lemon verbena
leaf · Aloysia citrodora · lemon beebrush, verveine · in Brazil: cidró, erva-luísa, cidrão, limonete, lúcia-lima, verbena-limão
- Aroma
- Intense, clean lemon with a floral undertone.
- Flavor
- Citrusy and sweet, with no acidity and a light, green finish.
- Intensity
- Bitterness
Makes syrups, infusions and liqueurs with a citrus profile, and a fresh leaf slapped between the hands is an aromatic garnish. Infuse off the heat to keep the aroma.
Pairings, uses and cautions
Pairs with
gin, cachaça, sparkling wine, honey, peach
Found in
verbena liqueur (verveine)
How to use it
infusion, syrup, liqueur, garnish
citrus · herbal
Lemongrass
leaf · Cymbopogon citratus · West Indian lemongrass, fever grass · in Brazil: capim-cidreira, capim-limão, capim-santo, capim-cidró, lemongrass
- Aroma
- Fresh, green lemon, with a ginger-like note underneath.
- Flavor
- Citrusy without the acidity, fresh and slightly sweet.
- Intensity
- Bitterness
Good for syrup and for infusions in gin, vodka or cachaça, and the fresh leaf can be muddled in the glass. The aroma is lost with long boiling, so infuse off the heat.
Pairings, uses and cautions
Pairs with
gin, cachaça, ginger, coconut, lime
How to use it
syrup, infusion, muddled in the glass, garnish
sweet · anise · earthy
Licorice
root · Glycyrrhiza glabra · licorice root, sweet root · in Brazil: alcaçuz, regaliz, raiz-doce
- Aroma
- Sweet and earthy, like anise and dried root.
- Flavor
- Intense, lingering sweetness, with an anise undertone and a slight bitterness.
- Intensity
- Bitterness
Adds sweetness and body without sugar and lengthens the finish of the drink. In small doses it rounds out bitters, homemade gins and anise liqueurs.
Pairings, uses and cautions
Pairs with
star anise, fennel, gin, whiskey, coffee
Found in
gin, pastis, some dark beers
How to use it
tincture, bitters, syrup, liqueur
Author's note
Slightly sweet taste. It shows up in syrups, in some beers and in some gins.
Caution. In excess, glycyrrhizin causes sodium retention and raises blood pressure. Use a low dose and avoid frequent consumption, especially by people with high blood pressure and pregnant women.
herbal · bitter · floral
Macela
flower · Achyrocline satureioides · in Brazil: macela, marcela, marcela-do-campo, macela-do-campo
- Aroma
- Hay and honey, with a balsamic base.
- Flavor
- Herbal and dry, with medium bitterness, like a more bitter chamomile.
- Intensity
- Bitterness
Works like a bitter chamomile in bitters, homemade vermouths and cachaça infusions. A short infusion gives aroma; a long one pulls out the bitterness.
Pairings, uses and cautions
Pairs with
cachaça, honey, orange peel, vermouth, lime
How to use it
infusion, bitters, tincture, liqueur
pungent · fruity
Malagueta chili
fruit · Capsicum frutescens · malagueta pepper · in Brazil: pimenta-malagueta, malagueta
- Aroma
- Fruity and vegetal, with a green note.
- Flavor
- Strong, fast heat, with a fruity base.
- Intensity
- Bitterness
The easiest way to control it is a chili tincture dosed in drops. A direct infusion in cachaça or tequila takes minutes, not days: taste it often.
Pairings, uses and cautions
Pairs with
tequila, cachaça, mango, passion fruit, lime
How to use it
tincture, infusion, syrup, rim
Caution. Capsaicin passes into alcohol quickly and the heat varies a lot from one chili to the next. Tell whoever is going to drink it and wear gloves when handling.
herbal · floral
Marjoram
leaf · Origanum majorana · sweet marjoram · in Brazil: manjerona, manjerona-doce
- Aroma
- Sweet and floral, like a mild oregano with a hint of pine.
- Flavor
- Delicately herbal, warm and slightly bitter.
- Intensity
- Bitterness
Goes into syrup or a quick infusion in gin and dry vermouth, and the fresh sprig works as a garnish. It is one of the traditional vermouth botanicals.
Pairings, uses and cautions
Pairs with
gin, dry vermouth, lemon, honey, orange
Found in
vermouth
How to use it
syrup, infusion, tincture, garnish
bitter · herbal
Mugwort
leaf · Artemisia vulgaris · common mugwort · in Brazil: artemísia, artemísia-comum
- Aroma
- Herbal and camphor-like, reminiscent of sage and a milder version of wormwood.
- Flavor
- Medium bitterness, herbal, with a cool camphor note.
- Intensity
- Bitterness
An herbal bittering agent milder than wormwood, useful in homemade bitters and vermouths. It is a close relative of the artemisias that define vermouth and absinthe.
Pairings, uses and cautions
Pairs with
white wine, orange peel, gentian, gin, chamomile
How to use it
bitters, tincture, infusion
Caution. Contains thujone, at a lower level than wormwood. Use a small dose and do not serve to pregnant women.
Identification
Probably Artemisia vulgaris (or A. verlotiorum, which grows wild in southern Brazil and is sold under the same name). In Brazil, "artemísia" can also mean Tanacetum parthenium.
herbal
Mulberry
leaf · Morus nigra · black mulberry · in Brazil: amora, amoreira, amoreira-preta
- Aroma
- Faint, of dried leaf and hay, similar to a mild green tea.
- Flavor
- Light and vegetal, with a subtle sweetness and almost no bitterness.
- Intensity
- Bitterness
An infusion with a neutral background, good for lengthening light drinks or as a base for syrups with other herbs. On its own it cannot carry a bitters or a liqueur.
Pairings, uses and cautions
Pairs with
gin, honey, lime, mint
How to use it
infusion, syrup
Identification
In Brazilian herb shops, "folha de amora" ("amora" covers both mulberry and blackberry) is usually mulberry leaf (Morus nigra or M. alba). The original text mentions "amora-silvestre" (wild blackberry), which would be Rubus. This entry is written for Morus nigra.
pungent · spiced
Mustard
seed · Sinapis alba · white mustard, yellow mustard · in Brazil: mostarda, mostarda-branca, mostarda-amarela
- Aroma
- Almost neutral in the dry seed, pungent once ground and wet.
- Flavor
- Nutty and slightly bitter, with a heat that rises to the nose once the seed is hydrated.
- Intensity
- Bitterness
A niche ingredient, used in tinctures and infusions for savory drinks like the Bloody Mary, or toasted and ground in a salt rim. The heat depends on water, so in strong alcohol the seed gives more nuttiness than burn.
Pairings, uses and cautions
Pairs with
tomato juice, vodka, aquavit, honey, dill
How to use it
tincture, infusion, rim
Caution. Mustard is a recognized allergen, with mandatory labeling in the European Union. Tell whoever is going to drink it.
Identification
The original does not say whether it is yellow mustard (Sinapis alba) or dark mustard (Brassica nigra or B. juncea). The entry applies to both; the dark one is hotter.
spiced · woody · sweet
Nutmeg
seed · Myristica fragrans · in Brazil: noz-moscada, moscada
- Aroma
- Warm, sweet and woody, slightly resinous.
- Flavor
- Warm and spicy, with a slight bitterness.
- Intensity
- Bitterness
Freshly grated over flips, eggnogs, punches and tiki drinks, it is one of the classic bar garnishes. As a tincture, it goes into aromatic bitters.
Pairings, uses and cautions
Pairs with
rum, cognac, cream, pineapple, cinnamon
Found in
eggnog, rum punches
How to use it
garnish, tincture, bitters, syrup
Caution. At a high dose (several grams), myristicin is toxic. Stick to a grated pinch or a well-diluted tincture.
fruity · resinous · spiced
Pink peppercorn
fruit · Schinus terebinthifolia · pink pepper, Brazilian pepper · in Brazil: pimenta-rosa, fruto da aroeira-vermelha, aroeira-pimenteira
- Aroma
- Resinous and fruity, like juniper and pine with a touch of sweetness.
- Flavor
- Sweet and resinous, with a mild heat.
- Intensity
- Bitterness
A classic gin and tonic garnish, whole or lightly cracked. It also makes a syrup and a tincture with a fruity, resinous profile.
Pairings, uses and cautions
Pairs with
gin, tonic water, strawberry, lemon, cachaça
Found in
some contemporary gins
How to use it
garnish, syrup, tincture, muddled in the glass
Caution. It belongs to the cashew and mango family (Anacardiaceae) and can cause a reaction in allergic people.
herbal · resinous · fruity
Pitanga
leaf · Eugenia uniflora · Surinam cherry, Brazilian cherry · in Brazil: pitangueira, folha de pitanga
- Aroma
- Resinous and green, with the fruity note of pitanga when the leaf is crushed.
- Flavor
- Herbal and astringent, with a slight bitterness and a resinous touch.
- Intensity
- Bitterness
A fresh leaf slapped between the hands is an aromatic garnish, and as an infusion or syrup it carries the scent of pitanga into drinks with cachaça and gin. A long infusion pulls out tannin and turns astringent.
Pairings, uses and cautions
Pairs with
cachaça, gin, pitanga, lime, honey
How to use it
infusion, tincture, syrup, garnish
bitter · fruity · woody
Pomegranate
peel (of the fruit) · Punica granatum · in Brazil: romã, romãzeira
- Aroma
- Faint, of pomegranate and dried fruit, with a woody base.
- Flavor
- Bitter and very astringent, tannic.
- Intensity
- Bitterness
It is a source of tannin: it gives dryness and structure to bitters, homemade vermouths and syrups. Use little peel and a short infusion.
Pairings, uses and cautions
Pairs with
pomegranate juice, vermouth, gin, orange peel, cinnamon
How to use it
bitters, tincture, infusion
Author's note
The fruit tastes sweet with a slight acidity and is used in liqueurs and syrups. Tea made from the peel is bitter and smells of pomegranate.
Caution. The peel is very rich in tannin: it makes a drink bitter and astringent fast. In large amounts it can cause nausea.
bitter · woody
Quassia
root · Picrasma crenata · bitterwood · in Brazil: pau-tenente, quássia, pau-amargo, quássia-do-brasil
- Aroma
- Almost odorless, with a faint woody note.
- Flavor
- Very intense, clean, dry bitterness, with no aroma of its own.
- Intensity
- Bitterness
A neutral bittering agent: it adds bitterness without touching the aroma of the recipe. Make a separate tincture and dose it in drops.
Pairings, uses and cautions
Pairs with
orange peel, gin, cardamom, ginger, vermouth
Found in
cocktail bitters
How to use it
bitters, tincture
Caution. Extremely bitter: at a high dose it irritates the stomach and can cause nausea. Do not serve to pregnant women.
Identification
"Pau-tenente" is the name of two quassias: Picrasma crenata ("quássia-do-brasil", Brazilian quassia, native to southern Brazil and the more likely one in Rio Grande do Sul) and Quassia amara (from the Amazon). Both are very bitter and serve the same purpose. The original lists the root, but what stores usually sell is the wood, in chips.
herbal · resinous · minty
Sage
leaf · Salvia officinalis · common sage, garden sage · in Brazil: sálvia, salva, sálvia-comum
- Aroma
- Camphor-like and herbal, with notes of pine and eucalyptus.
- Flavor
- Warm and resinous, slightly bitter and astringent.
- Intensity
- Bitterness
Lightly muddled or in syrup, it goes well with tequila, gin and bourbon. The dried leaf, singed, is used to smoke the glass.
Pairings, uses and cautions
Pairs with
tequila, gin, pineapple, lemon, honey
Found in
vermouth
How to use it
muddled in the glass, syrup, garnish, smoking
Caution. Contains thujone. Avoid concentrated tinctures and continuous use; in fresh leaf or syrup the dose is low.
anise · spiced · sweet
Star anise
fruit · Illicium verum · Chinese star anise, badian · in Brazil: anis-estrelado, badiana, anis-da-china
- Aroma
- Sweet, warm anise with a licorice note.
- Flavor
- Anise-like and sweet, intense, with a slight heat on the finish.
- Intensity
- Bitterness
Goes into tinctures, syrups and anise liqueurs, and the whole star is an aromatic garnish for gin and tonics and hot drinks. One or two stars per bottle are enough to make their mark.
Pairings, uses and cautions
Pairs with
gin, rum, orange, cinnamon, coffee
Found in
pastis, sambuca, mulled wine
How to use it
tincture, syrup, liqueur, garnish
Caution. Do not confuse it with Japanese star anise (Illicium anisatum), which is toxic. Buy from a trusted supplier.
bitter · herbal
Stonebreaker
leaf · Phyllanthus niruri · chanca piedra, gale of the wind · in Brazil: quebra-pedra, erva-pombinha, arrebenta-pedra
- Aroma
- Faint, of dried herb and hay.
- Flavor
- Bitter and herbal, slightly astringent.
- Intensity
- Bitterness
With no tradition in cocktails, it serves as a discreet herbal bittering agent in bitters. It brings no distinctive aroma, so it works in support of other botanicals.
Pairings, uses and cautions
Pairs with
cachaça, orange peel, lime, ginger
How to use it
bitters, tincture, infusion
Caution. A medicinal plant: it should not be used by pregnant women or on a continuous basis. In bitters, stick to a small dose.
Identification
In Brazil, "quebra-pedra" (stonebreaker) is Phyllanthus (P. niruri or P. tenellus, sold without distinction). The synonyms cited in the original, "pimpinela-branca" (burnet saxifrage) and "saxífraga" (saxifrage), belong to a different plant, a European one.
herbal · spiced
Thyme
leaf · Thymus vulgaris · common thyme, garden thyme · in Brazil: tomilho, timo
- Aroma
- Dry, warm and herbal, similar to oregano, with a hint of citrus.
- Flavor
- Warm and slightly spicy, with a faint bitterness.
- Intensity
- Bitterness
Good for syrup and quick infusions in gin, and the sprig works as a garnish, fresh or singed. It goes well with lime and honey in sours.
Pairings, uses and cautions
Pairs with
gin, lemon, honey, whiskey, peach
Found in
some Mediterranean-style gins
How to use it
syrup, infusion, garnish, smoking
Identification
The original lists the seed, but the thyme used as a seasoning and in drinks is the leaf, along with the sprigs. It may be a note-taking mistake; this entry is written for the leaf.
floral · sweet
White rose
flower (petal) · Rosa × alba · in Brazil: rosa-branca
- Aroma
- Delicate and floral, with a honey note.
- Flavor
- Soft and floral, with a slight astringency and bitterness if the infusion runs long.
- Intensity
- Bitterness
Good for syrup and cold infusions in gin or vodka, and the petal works as a garnish. The aroma varies a lot with the variety and the drying, so taste before settling on a dose.
Pairings, uses and cautions
Pairs with
gin, sparkling wine, lychee, raspberry, lemon
How to use it
syrup, infusion, liqueur, garnish
Caution. Use only petals fit for consumption. Florist roses are treated with pesticides.
Identification
The "rosa-branca" (white rose) found in herb shops is usually sold as Rosa alba, but it can be any white-flowered rose. The original names neither the species nor the part; this entry is written for the petal.
bitter · herbal
Wormwood
leaf · Artemisia absinthium · grand wormwood, absinthe wormwood · in Brazil: losna, absinto, losna-maior
- Aroma
- Intensely herbal and camphor-like, reminiscent of sage.
- Flavor
- Extreme, lingering bitterness, with an herbal, menthol undertone.
- Intensity
- Bitterness
It is the herb that defines absinthe and gives vermouth its name. Make a separate tincture and dose it in drops, because it turns a drink very bitter very fast.
Pairings, uses and cautions
Pairs with
anise, fennel, white wine, orange peel, mint
Found in
absinthe, vermouth
How to use it
bitters, tincture, liqueur
Caution. Contains thujone, toxic at high doses. Use the minimum, in a tincture dosed by the drop, avoid frequent consumption and do not serve to pregnant women.
