Ritual N / A Recipe

Make the syrup

Combine 0.5 cups sugar and 0.5 cups water in a small saucepan over medium heat. Add the lightly crushed cardamom pods and optional grated ginger. Bring to a low simmer, stirring until sugar dissolves. Reduce heat and simmer gently 5 minutes to infuse. Remove from heat and let steep 15 minutes. Strain out cardamom (and ginger bits) into a clean container. Cool to room temperature before using. Syrup will keep refrigerated up to 2 weeks.

Prepare cucumber-basil concentrate

Peel (optional) and roughly chop the cucumber. In a blender or food processor combine chopped cucumber (0.5 cup), 10 packed basil leaves, 1 tbs fresh lime juice, 2 tbs cold water, and 1/8 tsp fine salt. Blitz until smooth, about 10-15 seconds. Strain through a fine mesh sieve into a bowl, pressing solids to extract juice. You should yield roughly 2-3 tablespoons of flavored concentrate. Reserve the pulp for another use or discard.

Muddle herbs

In a cocktail shaker (or mixing glass) place 6 mint sprigs and 4 additional basil leaves. Add the cucumber-basil concentrate and 0.75 oz (3/4 of the 2 oz measure) of the cardamom syrup (adjust to taste). Gently clap the herbs between your hands to release aromatics, then lightly muddle them with a wooden muddler or the back of a spoon just enough to bruise the leaves — do not pulverize.

Combine base

Add 2 oz non-alcoholic gin substitute to the shaker, fill with ice (about 1 cup), and shake briskly 8–10 seconds to chill and lightly dilute. If you prefer less dilution, stir briefly in a mixing glass instead of shaking.

Top and garnish

Strain the mixture into a highball or Collins glass filled with fresh ice. Top with 4 oz club soda or sparkling water. Gently give the glass one short stir to integrate. Squeeze 1 lime wedge over the drink and drop wedge in. Garnish with a sprig of mint and a basil leaf.

Serve immediately chilled. Taste before serving and adjust sweetness with additional cardamom syrup (by 1/4 tbs increments) or brightness with extra lime. For a slightly more aromatic drink, lightly slap garnish herbs before placing them on the glass.