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Angele’s Moroccan Cocktail1 drink Angele Restaurant & Bar in Napa, CA |
| • | 2 oz. Charbay Pomegranate Vodka |
| • | 1/2 oz. The Perfect Purée Pomegranate Concentrate, thawed |
| • | 1/2 oz. cardamom-infused simple syrup* |
| • | 1/2 oz. lemon juice |
| *For the Cardamom Simple Syrup: | |
| • | 1 cup of water |
| • | 4 cups of whole cardamom |
| • | 2 cups of sugar |
| Method for the Cardamom Simple Syrup: | |
| 1. | Bring 1 cup of water and 4 cups of whole cardamom to a boil. Stir in 2 cups of sugar – stir until fully dissolved. Remove from the heat and allow to cool; keep in the refrigerator for 3 days, then remove the cardamom. [Can scale-down for making at home]
Combine all ingredients in a shaker full of ice; shake until frothy and serve in a martini glass garnished with an orange twist. |