Make Mace’s signature cocktail

Feb 25, 2019


Mace
In New York’s East Village, Mace offers an illustrated cocktail menu that resembles an upscale spice cabinet.

Each drink is centred around once specific spice, herb or other potent seasoning agent, like ginger, pink peppercorn, habanero pepper and, of course, mace. Known as the central ingredient in the self-defence spray, mace is derived from nutmeg and offers the same type of sweet aromas and taste as its more common, autumnally popular form.

The bar’s namesake drink, Mace, echoes back to mace spray with a mace tincture (Everclear infused with ground mace) to be spritzed on the cocktail with an old-fashioned atomiser. Originally, mixologist Nico de Soto wanted to use a fake mace pepper spray for the tincture, but he couldn’t find any suitable options and the classic atomiser was “cute,” he says. The cocktail isn’t for beginners, but if you can master it at home and find an atomiser via Etsy, guests will be seriously impressed!

Mace

  • 1 ounce Linie Aquavit
  • 1 ounce Aperol
  • 1 ounce Beet/OJ Juice
  • ¾ Young Thai Coconut Syrup
  • Mace tincture

Beet/OJ:

Juice beets to get 1 litre of juice. Add 1 litre of fresh Orange Juice, 48 grams of citric acid and 30 grams of malic acid.

Young Thai Coconut Syrup:

Open coconut, take juice out and mix 1 litre of juice with 1 litre of Sugar. Do not boil or cook.

Mace Tincture:

Add 50 grams of ground Mace to 200 ml Everclear. Infuse for two weeks.

Method:

Shake and double strain. Serve in a Coupette. Garnish with one spritz of Mace Spray.

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