Masala Gin Tonic

Ingredients

Instructions

1. 1

   Lightly crush 4 green cardamom pods with the flat side of a knife to expose the seeds, then cut the lime into 4 wedges. Gently bruise 1 tsp of the dried edible rose petals between your fingers to help release their aroma.

2. 2

   In a small jug or cocktail shaker, combine the gin, the crushed cardamom pods, and 2 tsp dried edible rose petals. Stir or shake briefly, then let infuse for 3 minutes; this is enough time to perfume the gin without making the cardamom taste harsh.

3. 3

   Lightly crush 1 green cardamom pod for garnish. Fill 2 highball glasses with the ice cubes. Squeeze 1 lime wedge into each glass, then drop the wedges in for extra citrus oils.

4. 4

   Strain the infused gin evenly between the glasses. Pour the tonic water slowly over the back of a spoon or down the inside of each glass to keep as much fizz as possible, then stir once very gently.

5. 5

   Scatter the remaining 1 tsp dried edible rose petals over the drinks and add a pinch of the crushed garnish cardamom if you like a stronger aroma. Serve immediately while the tonic is brisk and effervescent.

Nutrition per serving

Notes

• •Use only edible, food-grade dried rose petals.
• •Chill the tonic and glasses beforehand for the crispest drink and longest-lasting bubbles.
• •If you prefer a softer floral note, reduce the rose petals in the infusion to 1 tsp.
• •For a less bitter version, use a lightly sweetened tonic or add an extra lime wedge.

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