Cardamom Rose Gin and Tonic

This summery spin on the classic gin and tonic is a go-to for your dinner party. This cocktail was served at Dinner...
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Bombay Sapphire

This summery spin on the classic gin and tonic is a go-to for your dinner party. This cocktail was served at Dinner Lab’s dinner in partnership with Bombay Sapphire Gin, which took place in Brooklyn, New York, and featured specialty dishes by chef Omar Zurrei and cocktails prepared by mixologist Enzo Cangemi.

1
Servings
155
Calories Per Serving
Deliver Ingredients

Notes

This recipe is courtesy of Bombay Sapphire Gin, created by Chef Zerrei as the perfect precursor to a meal to prep the palate and enhance the flavors of his Moroccan menu.

Ingredients

  • 1 1/2 Ounce Bombay sapphire gin
  • 1 Ounce fresh ruby red grapefruit
  • 1/4 Ounce lemon juice, fresh
  • 3/4 Ounces rose syrup
  • 1 Dash of ground cardamom
  • 3 Dashes of Peychaud's bitters
  • Splash of lemon or lime sparkling water or tonic

Directions

Combine all ingredients, shake, and pour over ice in a Collins or coup glass.

Nutritional Facts

Sugar
4g
4%
Carbohydrate, by difference
4g
3%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
15mg
20%
Calcium, Ca
6mg
1%
Folate, total
1µg
0%
Magnesium, Mg
3mg
1%
Phosphorus, P
6mg
1%
Sodium, Na
6mg
0%
Water
74g
3%

Cardamom Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Cardamom Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.