recipe 
yields
1 cocktail
2 ounces Four Roses Single Barrel (or other rye/high proof bourbon)
1 teaspoon green cardamom pods
½ ounce fresh lemon juice
1 ounce fresh orange juice
¾ ounce ginger syrup
1 large egg white
1 dash Angostura bitters
1 dash cardamom bitters
2 ounces ginger juice (from a juice extractor)
2 ounces hot water
4 ounces turbinado sugar
3 ounces whole green cardamom pods
6 ounces Four Roses Single Barrel (or other bourbon over 100 proof)
Cocktail Base
Ginger Syrup
Green Cardamom Bitters
steps
Cocktail Base
- In a mixing glass or shaker tin, lightly muddle the whole cardamom pods until most are open.
- Add lemon juice, orange juice, egg white, bourbon and ginger syrup.
- Fill the glass with ice and shake vigorously until egg white is frothed and drink is ice cold (about 15 seconds).
- Strain mixture into a large coupe glass or a wide mouthed red wine glass.
- Add 1 dash of green cardamom bitters and 1 dash of Angostura Bitters.
- Garnish with two thumped mint leaves and serve immediately.
Ginger Syrup
- Combine all ingredients in a bottle and stir until sugar is dissolved.
- Cover and refrigerate until ready for use. Discard after 3-4 days.
Green Cardamom Bitters
- Combine bourbon and cardamom pods and seal in an airtight container.
- Allow the mixture to mingle for 5-10 days (Longer infusion means stronger bitters, so be careful to not let them infuse too long.)
Date Published: 03.11.15
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- from Joshua Naylor, Craft Bartender & Unit Manager, Grey Goose, Kentucky
