Day 8 of my “10 Days of Thanksgiving” is a Ginger, Cardamom and Rosemary Gin Cocktail. 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 have been working on a gin and rosemary cocktail for a while. It is one of my favorite flavor combinations but found that it was hard to get the right balance of flavor. I had cardamom infused tequila a few months ago and had this light bulb go off in my head that this was the flavor I needed for my gin and rosemary cocktail.
One of the reasons I love making cocktails so much is the challenge of flavors. There is so much complexity and layers of flavor. It really just fuels my creativity and I kind of thrive on being challenged.
The rosemary is muddled into the gin to infuse it with flavor without being too overpowering in the cocktail. The ginger and cardamom syrup gives it some spice and sweetness. The acidity of the lemon helps balance the sweetness and the sweet vermouth gives it an extra layer of flavor.
If you have followed me for a while you know that I don’t use regular cane sugar that often but I find that the flavor of alternative sweeteners just doesn’t always pair well with certain drinks. I would not recommend substituting a different sugar in the ginger and cardamom syrup.
You can make the sugar ahead of time and I have doubled this recipe in one cocktail shaker for two drinks and it worked great.
- ½ cup water
- ½ cup organic sugar
- 6 whole green cardamom pods
- 1 Tbsp chopped fresh ginger
- 1.5 ounces gin (I prefer Broker’s Gin)
- ½ sprig fresh rosemary
- 1 ounce sweet vermouth (I prefer Carpano Antica)
- 1 ounce freshly squeezed lemon juice
- ½ ounce ginger cardamom syrup
- 2 dashes angostura bitters
- Heat a small saucepan to medium heat and add the water, sugar, cardamom pods and ginger. Let the sugar dissolve and the mixture infuse for about 10 minutes. Let cool and then strain out the cardamom and ginger.
- Add the gin and rosemary to a cocktail shaker and use a muddler or back of a wooden spoon to muddle the rosemary in to the gin.
- Add the sweet vermouth, lemon juice, cardamom syrup, angostura bitters and ice. Shake until the outside of the shaker is cold and slightly frosted.
- Use a Hawthorne Strainer and strain the drink in to a glass. Garnish with a lemon peel and a sprig of rosemary.
- I have doubled this recipe in one cocktail shaker for two drinks and it worked great.