The Spice Trade

  • Serves

    makes 1 Cocktail


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


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


Step 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.

Step 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.

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