Paul Kushner
The Cardamom Rose Cocktail is a beautifully balanced drink that offers an elegant fusion of floral, citrus, and spice. Crisp gin provides a clean, botanical base, enhanced by the tart brightness of red grapefruit and lemon juices. A touch of rose syrup adds subtle sweetness and floral warmth, rounding out the sharp citrus notes.
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The addition of a single cardamom pod infuses the cocktail with a delicate spice, while a dash of Peychaud’s bitters introduces a whisper of complexity and color. Served chilled and garnished with a rose petal or twist of citrus, this cocktail is perfect for refined evenings and special occasions.
Tasting Notes
The Cardamom Rose Cocktail is an aromatic, floral-forward cocktail with a sophisticated balance of citrus, spice, and botanicals. Red grapefruit and lemon juices bring sharp brightness, while rose syrup lends soft, romantic sweetness. Gin’s herbal profile is deepened by the subtle warmth of cardamom and the complexity of Peychaud’s bitters. The result is a crisp yet silky drink with layers of flavor—delicate, zesty, and lightly spiced with an exotic twist.
Equipment and Glassware
You’ll need a cocktail shaker for mixing and infusing, a muddler or back of a spoon to crack the cardamom pod, and a fine strainer to ensure a smooth pour. Serve in a chilled coupe glass to showcase the cocktail’s color and aromatic garnishes. Tweezers or a garnish pick make placing petals or citrus twists effortless.
Ingredients
- 2 oz gin
- 1 oz red grapefruit juice
- 1 oz lemon juice
- ½ oz rose simple syrup
- 2 dashes Peychaud’s bitters
- 1 cardamom pod
- Rose petal or grapefruit twist, for garnish
Instructions
- Infuse: Lightly crack the cardamom pod and add it to a shaker.
- Shake: Add gin, grapefruit juice, lemon juice, rose syrup, and bitters. Fill with ice and shake vigorously for about 15 seconds.
- Strain: Strain into a chilled coupe glass.
- Optional Garnish: Float a rose petal or grapefruit twist on top for an elegant finish.
Pro Tips
- Use a floral or citrus-forward gin like Hendrick’s or Empress 1908 to complement the rose and cardamom.
- For a stronger cardamom note, steep the cracked pod in the syrup or gin for 10–15 minutes before mixing.
- Make your own rose syrup by simmering dried rose petals with sugar and water, then straining.
- Use edible, pesticide-free petals if garnishing with rose.
When to Serve
This cocktail is a flawless fit for romantic evenings, springtime brunches, and elegant garden gatherings. Its floral notes and refined balance make it an ideal signature drink for weddings or any event with a botanical or seasonal theme. The Cardamom Rose Cocktail’s delicate aroma and polished flavor profile offer a sensory experience that feels both timeless and unique. Whether served at an intimate dinner or a large celebration, its graceful presentation and perfumed finish make it a memorable addition to any sophisticated occasion. A true conversation piece, it adds charm and elegance with every sip.
Which Liquor Brands to Use
- Grapefruit juice: Fresh-squeezed red grapefruit for optimal flavor and color
- Gin: Empress 1908, Hendrick’s, Bombay Sapphire
- Bitters: Peychaud’s for floral spice and color
- Rose syrup: Floral Elixir Co., Monin, or homemade
Similar Cocktails
- Alfie’s Apple
- Blood Orange Amaretto Sour
- Cherry Blossom Sour
- Peachy Lavender Cocktail
- Blueberry Jam Sour
Ingredients
- 2 oz gin
- 1 oz red grapefruit juice
- 1 oz lemon juice
- ½ oz rose simple syrup
- 2 dashes Peychaud’s bitters
- 1 cardamom pod
- Rose petal or grapefruit twist for ga
Instructions
- Infuse: Lightly crack the cardamom pod and add it to a shaker.
- Shake: Add gin, grapefruit juice, lemon juice, rose syrup, and bitters. Fill with ice and shake vigorously for about 15 seconds.
- Strain: Strain into a chilled coupe glass.
- Optional Garnish: Float a rose petal or grapefruit twist on top for an elegant
Notes
Pro Tips
- Use a floral or citrus-forward gin like Hendrick’s or Empress 1908 to complement the rose and cardamom.
- For a stronger cardamom note, steep the cracked pod in the syrup or gin for 10–15 minutes before mixing.
- Make your own rose syrup by simmering dried rose petals with sugar and water, then straining.
- Use edible, pesticide-free petals if garnishing with rose.
