Cucumber rose gin spritz
I was served a gin much like this in New Caledonia and it has stuck with me. If you can't get your hands on black cardamom skip it all together – it has a smoky resin-like flavour that is completely different to green cardamom, so don't try to replace it. The cucumber and rose is still beautiful on its own. If you don't have the energy to crush the cardamom to a fine powder, simply strain the sugar syrup to catch any larger pieces of the spice.
Ingredients
2 black cardamom pods, bruised, seeds removed and crushed to a fine powder using a mortar and pestle
4 tbsp sugar syrup*
botanical gin of your choice
soda water
cucumber ribbons (about 2 per serve)
dried rose petals
Method
1. Combine the sugar syrup and black cardamom in a bowl. Set aside for at least 30 minutes to infuse. When ready to use, strain into a clean bowl to catch any coarse cardamom.
2. Arrange the ribbons of cucumber around the inside of your serving glasses.
3. Spoon one tablespoon of the sugar syrup into each glass and add a 30ml nip of gin. Top with soda and crushed ice.
4. Sprinkle over dried rose petals, about 3 or so per glass, and serve.
*You can purchase sugar syrup or make one easily yourself at home by using a 1:1 ratio (one cup sugar to one cup water). Add both to a saucepan and cook only long enough to dissolve the sugar – you're not making caramel so don't let it take on any colour. Cool completely before using.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.
