High-Tea Cocktail
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 185
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 4
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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
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.