This is a little more trouble than I usually take with a cocktail, but the result is a piquant and refreshing beverage with a nice balance of sweet, sour, and spicy aspects. It would be equally fitting at brunch, on a picnic, or as a sundowner.
The recipe yields approximately one cup of syrup, enough for about five cocktails.
If you're a non-drinker or it's a non-drinking day, simply leave out the gin. Alternatively, the syrup could be poured over vanilla ice cream or a citrus-spiked poundcake. - howtocookabear —howtocookabear
Test Kitchen Notes
Unlike other members of my family, who consider alcohol to be one of the four major food groups and enthusiastically support it in any way, shape, or form, the Spouse is rather picky about his choice of drinks. He's especially picky about those composed with gin, which run the gamut from "Bombay Sapphire and tonic, with lime " to "Beefeater and tonic, with lime." So I was quite anxious for his opinion on the Bloodhound, with its layers of flavors and intriguing meld of sweet, sour, and spicy. First comment: "It's red." Second comment: "There's club soda in it." Third comment: "This is really different." Fourth comment: "This is really good." Fifth comment: "Is there any more?" As promised, it was lovely and refreshing and different, and would be simply splendid for a brunch, on a picnic, or at sundown. I am delighted to have it in my repertoire and look forward to making it again for a group of guests. —wssmom
spiced blood orange syrup
blood orange juice, strained
pods green cardamom, lightly crusshed with the back of a knife