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Categories:Viewed: 43 - Published at: 9 years ago
Ingredients
- 1 tablespoon cardamom pods
- 1/4 cup sugar
- 1 (1-inch) piece ginger, peeled and chopped
- 3 bags black tea (preferably English breakfast or orange pekoe)
- 6 ounces gin
- 1 ounce sweet vermouth
- 5 dashes orange bitters
- Orange and/or lemon twists, for garnish
Method
- Toast the cardamom pods in a saucepan over medium heat, stirring constantly, until fragrant, about 1 minute.
- Add 3 cups water, the sugar and ginger and bring to a boil.
- Reduce the heat and simmer until the mixture is reduced to 2 cups, about 10 minutes.
- Strain the syrup into a glass measuring cup; if you have less than 2 cups syrup, add hot water.
- Add the tea bags and steep, about 3 minutes.
- Discard the bags and cool the syrup to room temperature (don't squeeze the bags or the syrup will taste tannic).
- Combine the syrup, gin, vermouth and bitters in a large cocktail shaker with ice.
- Shake until frothy, about 15 seconds, then pour into a pitcher filled with ice.
- Garnish with orange and/or lemon twists.
- Photograph by Stephanie Foley
