The Spice Trade

The Spice Trade
The Spice Trade
Simple syrup infused with anise and cardamom adds depth and sweetness to this genever and persimmon cocktail from Manhattan restaurant The Breslin.Laura Sant

Simple syrup infused with anise and cardamom adds depth and sweetness to this genever and persimmon cocktail from Manhattan restaurant The Breslin.

The Spice Trade
A simple syrup infused with anise and cardamom adds depth and sweetness to this genever and persimmon cocktail.
Yield: makes 1 Cocktail

For the Spiced Syrup

  • 12 cup sugar
  • 5 pods cardamom
  • 2 whole star anise

For the Cocktail

  • 1 12 oz. genever, preferably Bols Genever
  • 1 oz. fresh persimmon juice
  • 34 oz. fresh lemon juice
  • 12 oz. anise- and cardamom-spiced syrup
  • 12 oz. dry vermouth, preferably Dolin Blanc
  • 1 whole star anise, for garnish

Instructions

  1. Make the simple syrup: Combine sugar, cardamom, star anise, and 1 cup of water in a 2-qt. saucepan; cook over medium heat until sugar has dissolved. Remove from heat and cool. Makes about 1 cup. Syrup will keep, refrigerated, for up to 2 weeks.
  2. Make the cocktail: Combine gin, persimmon juice, lemon juice, syrup, and vermouth in a cocktail shaker filled with ice; shake vigorously and strain into a coupe glass. Garnish with star anise.