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yields

1 cocktail

    Cocktail Base
  • 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
  • Ginger Syrup
  • 2 ounces ginger juice (from a juice extractor)
  • 2 ounces hot water
  • 4 ounces turbinado sugar
  • Green Cardamom Bitters
  • 3 ounces whole green cardamom pods
  • 6 ounces Four Roses Single Barrel (or other bourbon over 100 proof)
steps

Cocktail Base

  1. In a mixing glass or shaker tin, lightly muddle the whole cardamom pods until most are open.
  2. Add lemon juice, orange juice, egg white, bourbon and ginger syrup.
  3. Fill the glass with ice and shake vigorously until egg white is frothed and drink is ice cold (about 15 seconds).
  4. Strain mixture into a large coupe glass or a wide mouthed red wine glass.
  5. Add 1 dash of green cardamom bitters and 1 dash of Angostura Bitters.
  6. Garnish with two thumped mint leaves and serve immediately.

Ginger Syrup

  1. Combine all ingredients in a bottle and stir until sugar is dissolved.
  2. Cover and refrigerate until ready for use. Discard after 3-4 days.

Green Cardamom Bitters

  1. Combine bourbon and cardamom pods and seal in an airtight container.
  2. Allow the mixture to mingle for 5-10 days (Longer infusion means stronger bitters, so be careful to not let them infuse too long.) 
  • from Joshua Naylor, Craft Bartender & Unit Manager, Grey Goose, Kentucky

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