This recipe is a fancy cocktail because we are celebrating the launch of our site and because well why not? We drink gin and tonics all summer, but when the sun starts to set a little earlier and the heat gives way to a crisp breeze, we start craving the spicy warmth of fall. Garnished with a cinnamon stick, this G&T is the perfect loop into the season of sweaters, fireplaces and falling leaves. And it’s something fun to bring to the potlucks that happen so much more once the cold weather hits. So here’s to you, and here’s to us and to enjoying the season of great eating with family and friends. Cheers!
- 1½ cups water
- 1½ cup sugar
- 3 ounces ginger, peeled and sliced
- 6 pods green cardamom
- 1 cinnamon stick, plus 4 more for garnish
- 2 large oranges
- tonic water
- good gin (we like Plymouth or Hendrick's)
- Lightly crush cardamom pods in a mortar and pestle or with the side of a knife to release the oils in the seeds. Use a peeler to scrape five 4-inch pieces of orange rind from the fruit. Combine cardamom, sugar, water, ginger and 1 cinnamon stick and 1 piece of orange rind in a pot and bring to a boil. Remove from heat, cover and steep for at least 10 minutes and up to 12 hours. The spices intensify the longer you let them sit, but you will get something good if you don't want to wait. Strain and cool to room temperature. This is the spiced syrup.
- Squeeze juice from the oranges into a small bowl.
- To make a drink, put a few ice cubes in an 8 ounce glass. Add 1 ounce of syrup, 1 ounce of gin, 4 ounces tonic water and 2 teaspoons of orange juice. Stir with a cinnamon stick and leave it in the glass with a slice of orange peel to garnish.
- Enjoy with a salty, crunchy snack.
Use the edge of a teaspoon to peel ginger. It’s the easiest thing to work into the nooks and crannies and remove all of the skin.