![cocktail ingredient: sugar, water, green cardamom, clove, coriander.
Place six or eight whole green cardamom pods in a mortar, and gently pound them until they release their flavorful little beads. Transfer the cardamom to a small sauce pan. Now place a teaspoon or two or whole coriander seads in the mortar, and gently crack them open, taking care to minimaize the amount of fine particulates you create. Add them to the pan along with six or eight whole cloves.
Add a cup and a half of water and the same volume of granulated white sugar to the sauce pan. Turn the heat of to high, and stir nearly constantly until all the sugar has disolved. Bring to a boil, and then turn down to a simmer. Simmer for five minutes or so.
Turn off the heat and let the syrup steep at room temperature for an hour or so. Strain through a fine mesh seive, and then through cheese cloth, into a storage vessel. This infusion keeps for a month or more, and is an excellent way to add spice and sweetness to cocktails.
[Update, 1/11: I used this syrup to sweeten a punch of fresh sqeezed blood and cara cara pink oranges and lemon, gin, grand marnier, orange bitters, and sparking wine.]](http://24.media.tumblr.com/c9jHxJwaliir2xnkTmlX2dUao1_500.jpg)
cocktail ingredient: sugar, water, green cardamom, clove, coriander.
- Place six or eight whole green cardamom pods in a mortar, and gently pound them until they release their flavorful little beads. Transfer the cardamom to a small sauce pan. Now place a teaspoon or two or whole coriander seads in the mortar, and gently crack them open, taking care to minimaize the amount of fine particulates you create. Add them to the pan along with six or eight whole cloves.
- Add a cup and a half of water and the same volume of granulated white sugar to the sauce pan. Turn the heat of to high, and stir nearly constantly until all the sugar has disolved. Bring to a boil, and then turn down to a simmer. Simmer for five minutes or so.
- Turn off the heat and let the syrup steep at room temperature for an hour or so. Strain through a fine mesh seive, and then through cheese cloth, into a storage vessel. This infusion keeps for a month or more, and is an excellent way to add spice and sweetness to cocktails.
[Update, 1/11: I used this syrup to sweeten a punch of fresh sqeezed blood and cara cara pink oranges and lemon, gin, grand marnier, orange bitters, and sparking wine.]
