Last weekend was the latest installment of Ladies' Supper Club (this month marked our 9th anniversary!!) and the theme was Middle Eastern food. I chose a cocktail because it's what I always do (it's either that or dessert — I'm a better bartender and baker than I am a cook). I immediately thought of making something with Rose Water and the cardamom was an added spice bonus.
In Oakland, we're lucky to have Oaktown Spice Shop, but they also ship their vast array of spices, herbs, salts and kits for making things like homemade tonic water. Before it opened, I was always looking for ingredients like organic rose petals to no avail; now I can breeze in and pick them up along with cardamom pods. It's the best.
The thing that really makes this cocktail is the Rose syrup. It adds sweetness and folds the rose flavor into the cocktail in a way that's subtle instead of overpowering.
recipe from Design Sponge
Ingredients
- 1.5 oz Hendrick's Gin
- .75 oz Rose syrup
- .25 oz fresh lemon juice
- .75 oz fresh grapefruit juice
- 2 dashes Peychaud's bitters
- 1 cardamom pod
- organic rose petals for garnish
Directions
Lightly muddle cardamom pod in the bottom of a glass, then combine with the rest of the ingredients in a cocktail shaker. Shake until chilled and strain over fresh ice. Garnish with rose petals.
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