Cucumber-Rose Gin Spritz

[nverland]

Cucumber-Rose Gin Spritz

Ingredients

1 1/2 ounces (3 tablespoons) savory gin (such as Edinburgh Seaside Gin)
1 1/2 tablespoons Cucumber, Basil, and Cardamom Syrup
1 1/2 tablespoons fresh lemon juice (from 1 lemon)
Ice cubes
2 tablespoons club soda
Persian cucumber strips and dried rose petals (such as Rose Dose)

How to Make It

Combine gin, syrup, and lemon juice in a Boston cocktail shaker. Fill shaker with ice cubes. Cover and shake vigorously until well chilled. Strain into a cognac snifter glass filled with ice cubes. Top with club soda, and garnish with cucumber strips and dried rose petals.


Cucumber, Basil, and Cardamom Syrup

Ingredients
1 cup granulated sugar
1 cup water
1 medium Persian cucumber, peeled, seeded, and chopped (about 1/2 cup)
5 black cardamom pods, cracked
2 large fresh basil leaves
Pinch of flaky sea salt (such as Maldon)

How to Make It

Stir together sugar, 1 cup water, cucumber, cardamom, and basil in a small saucepan. Bring to a low boil over medium, and cook, stirring occasionally, until sugar is dissolved and syrup is slightly thickened, about 8 minutes. Cool 20 minutes. Pour mixture through a strainer into a bowl, discarding solids. Stir in salt. Syrup can be stored in an airtight container in the refrigerator for up to 1 week.