Word to Your Cardamom

Sylvanus Johnson, Mother's Ruin | Brooklyn, NY

photo: Daniel Krieger
word to your cardamom cocktail recipe daniel krieger sylvanus johnson

This tongue-in-cheek creation began with bartender Sylvanus Johnson’s homemade cardamom syrup, which he makes in the kitchen at New York City bar Mother’s Ruin. This toasty, sweet syrup blends with the smokey duo of mezcal and tequila, which are all rounded out by tart lime juice and the warm spice of Barolo Chinato.

Ingredients

Serving: 1

  • 1 ounce mezcal
  • 1 ounce mezcal
  • 1 ounce tequila
  • 1 ounce tequila
  • 1/4 ounce Barolo Chinato
  • 1/4 ounce Barolo Chinato
  • 3/4 ounce lime juice
  • 3/4 ounce lime juice
  • 1/2 ounce cardamom syrup (see Editor's Note)
  • 1/2 ounce cardamom syrup (see Editor's Note)

Garnish: lime wedge

Directions
  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain over ice into a rocks glass.
  4. Garnish with a lime wedge.
Editor's Note

To make cardamom syrup, toast six grams cardamom in a saucepan over low heat. Add 1 cup sugar and 1 cup water to saucepan and stir over medium heat until sugar is dissolved. Let syrup cool, strain into a container and refrigerate until ready to use. Will keep for two weeks.

Tagged: cardamom, mezcal, Mother's Ruin, Sylvanus Johnson, tequila

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