Karyn Maier is a freelance writer and creator specializing in natural wellness, the botanical arts, and culinary creations that use herbs and spices. She has written for many industry and consumer publications in both new and traditional media, including ePregnancy, Fitness Link, Club Mom, Let’s Live, Natural Living Today, Real Woman, The Herb Quarterly, American Fitness, Mother Earth News, Delicious!, Better Nutrition, etc. She is also the author of several books on using herbs, and a contributor to cookbooks. Ms. Maier is frequently interviewed as an expert by national magazines, including Real Simple and Mother Earth Living. She has also been a guest on several radio talk shows such as Gary Null’s Natural Living, The Deborah Ray Show and Martha Stewart Living.
a little bit about the recipe
This make-ahead recipe features Lillet Rosé, an aperitif that marries fruity liqueur with orange blossoms and wine made with Sémillon grapes. It is essential for the delicate pink color of this drink, but red vermouth will do in a pinch.
TOTAL: 1h 25m
PRINT RECIPE
directions
For the Simple Syrup
Pour 2 cups of Lillet Rosé into a mason jar or other suitable container with a lid. Place 1 heaping teaspoon decorticated cardamom seeds in a small muslin bag and add to the jar. Replace the lid and let infuse 8 hours or overnight in the refrigerator. (You can also infuse an entire 750ml bottle of Lillet Rosé with 6-8 teaspoons decorticated cardamom seeds in a large pitcher for future use.) Remove the muslin bag and discard the seeds (the bag can be rinsed, dried and used again).
For the Cocktail
Place all the cocktail ingredients into a shaker; shake vigorously for 20 seconds. Pour into a chilled champagne coupe glass and garnish with a twist of lemon, if you wish.
expiry
It will keep in the refrigerator for up to 4 weeks.
