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Prep time
10 minutes
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Cook time
5 minutes
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makes
1 cocktail
Author Notes
The key to a perfectly frothy sour is adding the egg white to your shaker last, and being ready to start shaking immediately. Fresh, whole cardamom pods add a warm wintry aroma, further enhancing the subtle notes of rose and raspberry from the NOLET’S Silver Gin in this this tart sipper. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with NOLET’S Gin. —The Editors
Ingredients
- For the cocktail:
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2 ounces
NOLET’S Silver Gin
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1/2 ounce
lemon juice
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1/2 ounce
cardamom syrup (see below)
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1
egg white
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Cardamom (freshly grated or ground), for garnish
- For the cardamom syrup:
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6
whole yellow or green cardamom pods
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1/2 cup
sugar
Directions
- For the cocktail:
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Add NOLET’S Silver Gin, lemon juice, and cardamom syrup to a cocktail shaker. Add in egg white and immediately shake vigorously, about 20 to 30 seconds, until frothy. Add ice and shake again until cold, about 20 to 30 seconds.
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Strain into a coupe glass. Grate a bit of fresh cardamom or sprinkle a bit of ground cardamom on top of the drink for garnish. Serve immediately.
- For the cardamom syrup:
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Toast cardamom pods in a small, dry saucepan over low heat, stirring or tossing occasionally until fragrant (just a few minutes). You can also lightly crush the pods to release more flavor.
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Add the sugar and ½ cup water. Heat until almost boiling, stirring to dissolve the sugar. Remove from heat, cool completely, and strain. This syrup will keep in the fridge for up to 2 weeks.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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