This long, spicy cocktail started out as a Scotch sour that Portland Hunt + Alpine Club’s Andrew Volk wanted to lengthen; he went with cider because he loved “the way the apples and spices in the cider play with the smokiness of the Scotch.” He further amplifies the effect here with an aromatic (“spectacularly musty”) black cardamom-coriander syrup inspired by the Northern European flavors of the bar’s food menu.
As for the name, it “came after about fifty others were thrown out during a brainstorm session after a long Saturday shift,” he explains. “Certainly the flavors hug you a bit like a cardigan, plus some wordplay with cardamom, and you get the Cardamomagin.”
1/4 ounce Hunt + Alpine cardamom-coriander syrup (see Editor's Note)
1/4 ounce Hunt + Alpine cardamom-coriander syrup (see Editor's Note)
cider, preferably Bantam Wunderkind
cider, preferably Bantam Wunderkind
Garnish: lemon peel
Directions
Add scotch, lemon juice and syrup to a 10 oz Collins glass.
Fill with ice and then top with cider.
Garnish with a lemon peel.
Editor's Note
Hunt + Alpine Cardamom-Coriander Syrup:
2 cinnamon sticks, broken up
1 3/4 ounces coriander
1 3/4 ounces black cardamom (not green)
1/2 teaspoon red pepper flakes
7 1/2 ounces 151 rum
1 1/3 cups hot water
1 1/3 cups sugar
Add all dry spices and rum to VitaPrep. Blend on low to medium speed for two to four minutes. Make simple syrup while blending. Using superfine chinois, strain mixture into syrup. Do NOT add sugar until solution is strained. Bottle and refrigerate.
