Rose & Cardamom Cocktail
Persian tea-inspired rose and cardamom cocktails with an easy homemade syrup.
- 1 cup granulated sugar
- 1 cup water
- 12 green cardamom pods
- 3 heaped tablespoons food-grade rose petals see note in post
- 1-2 oz bourbon
- 1-2 oz syrup
- iced tea unsweetened storebought or homemade
To make syrup, combine all ingredients in a saucepan over medium heat and cook, stirring occasionally, until sugar dissolves. Remove from heat and let stand to infuse for 1 hour. Strain into an airtight jar and refrigerate for up to three months.
To make cocktails, stir 1 oz each of bourbon and syrup together in a glass. Fill with ice and top up with iced tea. Add more syrup and/or bourbon to taste.