Next in our tincture series, we take a look at how to make a Cardamom Tincture and use it to flavour cocktails.
A member of the ginger family, cardamom is a highly aromatic spice arguably best known for its use in Indian and Asian cuisines. It has strong spice, citrus and a slightly sweet note which enhances flavour in a cocktail.
In The Drunken Botanist, author Amy Stewart explains that cardamom must be picked while slightly green and although it is dried and split to remove the seeds, pods with the seed intact retain more of the flavour. To make the cardamom tincture, the cardamom pods are lightly crushed using a mortar and pestle or a muddler to release the oils and expose the seeds before they are macerated in alcohol.
According to The Flavour Thesaurus by Niki Signit, cardamom pairs well with chocolate, coffee, vanilla, almonds among others. In cocktails, the cardamom tincture goes well with coffee-based drinks, nut liqueurs and to add a warm spice note to an old fashioned. A little goes a long way so start with one drop and add more to your liking. You can also read all about tinctures and how to use them in cocktails.
How to Make Cardamom Tincture
- 100 ml vodka (> 50% ABV), or high proof neutral grain spirit
- 16g cardamom pods, lightly crushed
Equipment You Need
- small glass jar with lid
- small glass bottle with a dropper
- fine strainer
NOTE: The length of infusion will depends on the proof of the alcohol. The higher the ABV, the faster it will infuse so taste as you go. The cardamom pods swell in the alcohol.
Using a muddler, lightly crush the cardamom pods, add to a glass jar and top with alcohol. Cover tightly with the lid and gently shake the glass jar. Leave in a cool, dark place for approximately 3-5 days, gently shaking the jar every day.
Once the flavour is to your liking, strain using a cheesecloth-lined fine strainer and discard the solids. Transfer the tincture to a small glass bottle with dropper. Label the bottle and keep in a dark, cool place until ready to use. The tincture will last for up to 12 months.
You may also like: How to Make Australian Native Tinctures
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