Once upon a time, nutmeg was one of the most valuable spices. It has been said that in England, several hundred years ago, a few nutmeg nuts could be sold for enough money to allow one to live comfortably for the rest of their life.
What we know as Nutmeg, is actually the hard brown seed of nutmeg trees. It is known for its warm, spicy sweet flavor. Meanwhile, Mace is a spice made from the waxy red covering that surrounds nutmeg seeds.
The first harvest of nutmeg trees takes place 7-9 years after planting, and the
trees reach their full potential after 20 years. Nutmeg & mace have similar sensory qualities. However, while nutmeg is a slightly sweeter, mace has more delicate flavor and is often preferred for its bright orange, saffron-like taste.
The flesh of nutmeg fruits is often juiced, pickled or made into chutney, while
grated nutmeg seeds are used in as seasoning in both savory and sweet dishes.
In Indonesia, nutmeg flesh is to make jam, or, finely sliced, then cooked with sugar and crystallized to make fragrant candy.
In the realm of spirits and bartending, Nutmeg is traditionally used in mulled cider, mulled wine and eggnog. In the Caribbean, nutmeg is used in beverages such as the Bushwacker, Painkiller and Barbados rum punch.
Cocktail Recipe-Molucca’s Sour

30ml Captain Spiced Rum
20ml Nutmeg Arak
10ml Mace Syrup
25ml Cirtus Juice
5ml Mace Tinctures
25ml Nutmeg Sorbet
25ml Egg White
(For garnishing)
Red Mace 
Dried Lemon
Add all the ingredients into the shaker and dry shake, followed with a quick shake with ice. Garnish with red mace and a slice of dried lemon.
Photo credit for drawings – http://www.katamama.com/id/community/akedemi
Posted by:kejml1

3 replies on “Nutmeg & Mace Part 1

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