My obsession with gin continues, and this cocktail seems to fit right in with the Indian dishes I’ve made this week, particularly the ginger and cardamom. The combination of flavors really sounded good to me. I always love trying a cocktail that has some depth to it, and getting to infuse the simple syrup sounds like it will be fun.
I love a well-crafted cocktail and I wanted to create a festive and seasonal drink for the holidays. This is a great drink to serve before or after dinner and even as a dessert.
I had most of the ingredients for this cocktail on hand. Really all I had to shop for was the ginger since I try to keep lemons and rosemary around. This recipe specifies using organic sugar for the simple syrup instead of regular cane sugar. Fortunately, I had plenty of demerara sugar left over from this Baileys Pumpkin Spice Espresso Martini.
There are two parts to making this cocktail: the simple syrup and the actual cocktail. The simple syrup took just 3 minutes, even with peeling and chopping the ginger. Then it was a matter of letting the ginger and cardamom infuse for 10 minutes, removing them, and letting the syrup cool.
I made my lemon peel garnish while I waited for the syrup to cool, then went ahead and made my cocktail. It was mixed, shaken, poured, and garnished in 2 minutes. Overall, the 15 minutes listed on the recipe was accurate.