Shabazi is one of my favorite blends. Its sharp heat, earthy garlic, and bright dried cilantro are incredibly versatile together, and I regularly add it to everything from basics like sauce hollandaise to sweeter dishes like fruit salad. I love using our blends in cocktails and other liquids and this infusion allows you to add the flavors without having to strain out any solids. Fresh grapefruit peel and pith adds bitter depth and citric top notes.
Makes 7 ounces
2 Tbsp Shabazi N.38 blend
8 ounces 100 proof vodka
peel of 1/2 small grapefruit (including pith), chopped
1. Combine all ingredients in a jar with a tight fitting lid and allow to sit in the refrigerator for 72 hours. Fine strain into a bottle.
Best stored in the refrigerator to preserve the bright flavor and color of the cilantro. No expiration as it’s made with alcohol, but will be freshest if used within 3 months.
• Try a few drops on top of a negroni flip (a negroni shaken with a bit of simple syrup and a whole egg).
• A dash or two is great in beer. Try it with darker beers like imperial stout and brown ale in the wintertime, with icy lager or fruity American pale ales when it’s hot out.
• It’s fantastic added to a michelada or bloody mary.
• Add two dashes to a 1:1 gin/vermouth martini. (pictured) Dolin dry vermouth is my favorite. Garnish with a pickled cherry tomato or spicy bean, or both!
Fun to try
• Add ~1/8 ounce to citrus sorbet bases before churning, the heat and bitterness bring out the subtle sweetness of the fruit juice.
• Add 1 part to 15 parts ponzu sauce and serve with skewers of grilled wild hamachi and avocado (great in mid-winter when the fish and winter avocado varieties are both heavy with fat).
• Add 1/4 – 1/2 ounce to the butter when making pommes anna.
Past January Recipes
2017 – Lamb Daube with Luberon N.4
Food image and recipe © Christian Leue
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