Cardamom Rose Cocktail
By Ushi Patel
Peychaud is credited with first creating the Cardamom Rose Cocktail Recipe (which is my favorite), but both Cardamom and Rose have a long history of pairing and use as aphrodisiacs and medicinals in both Persian and northern Indian Cultures. Today, chefs the world over, often pair rose and cardamom in cookies, cheesecakes, ice-cream, beignets, kheer, teas, and much more.
This Cardamom and Rose Cocktail is a beautiful way to start an intimate gathering and can also be served at a wedding reception or event as an alternative to champagne or rosé . It’s unique, so chances are your guests can’t get it easily at their favorite bar or restaurant. The elegant and elevated rose seduces the palette while the cardamom and bitters give it a little heat to awaken the tastebuds. Transport your guests to the exotic life and times of the Silk Road!
Muddle 1 cardamom pod at the bottom of shaker. Don’t go crazy as it can overpower the flavors and make your cocktail too bitter.
Add the rest of the ingredients to the shaker with ice. Shake for 20 seconds.
Strain to remove the cardamom pod. Top off with a splash of seltzer water.
Serve in a Champagne Coupe Glass and garnish with an organic rose petal.
For Gin, here at Bombay House, we love:
• Hendrick’s Gin, invigorating small batch gin infused with cucumber and rose petals.
• Bluebird Distilling Gin Juniperus, starts with juniper, followed by an invigorating blend of cucumber and citric zest, balanced by soft hints of exotic spices.
• Cadenhead’s Gin Dry Old Raj 110, slightly spicy flavors with a hint of saffron.
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