High-Tea Cocktail

Name: High-Tea Cocktail
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon cardamom pods; 1/4 cup sugar; 1 (1-inch) piece ginger, peeled and chopped; 3 bags black tea (preferably English breakfast or orange pekoe); 6 ounces gin; 1 ounce sweet vermouth; 5 dashes orange bitters; Orange and/or lemon twists, for garnish

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

Ingredients

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1 tablespoon cardamom pods

1/4 cup sugar

1 (1-inch) piece ginger, peeled and chopped

3 bags black tea (preferably English breakfast or orange pekoe)

6 ounces gin

1 ounce sweet vermouth

5 dashes orange bitters

Orange and/or lemon twists, for garnish

Directions

Toast the cardamom pods in a saucepan over medium heat, stirring constantly, until fragrant, about 1 minute. Add 3 cups water, the sugar and ginger and bring to a boil. Reduce the heat and simmer until the mixture is reduced to 2 cups, about 10 minutes.
Strain the syrup into a glass measuring cup; if you have less than 2 cups syrup, add hot water. Add the tea bags and steep, about 3 minutes. Discard the bags and cool the syrup to room temperature (don't squeeze the bags or the syrup will taste tannic).
Combine the syrup, gin, vermouth and bitters in a large cocktail shaker with ice. Shake until frothy, about 15 seconds, then pour into a pitcher filled with ice. Garnish with orange and/or lemon twists.