Hidden Garden Recipe

cardamom quick-infuse (optional but recommended)

Lightly crush the single green cardamom pod with the side of a knife to expose the seeds. Place it in a small heatproof container with 1 tablespoon (15 ml) of hot water and steep for 2 minutes to release the aromatics, then strain out the pod. Reserve the infused water and discard solids. This yields a concentrated aromatic teaspoon to be added to the cocktail.

Pick and gently rinse the basil and mint. Clap the leaves once between your palms to release oils just before muddling/building the drink.

In a cocktail shaker, place the basil and mint leaves. Add the lemon juice, grapefruit juice, simple syrup and the cardamom-infused water (use about 5–8 ml / 1–1.5 tsp of the infusion). Gently muddle the herbs 4–6 times — enough to bruise and release fragrance but not shred into bits.

Add the gin and elderflower liqueur to the shaker. Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled (shake longer if using large ice to achieve better dilution).

Double-strain the cocktail into a chilled coupe glass or a rocks glass filled with fresh ice (use a fine mesh strainer in addition to the shaker strainer to keep herb fragments out).

Top gently with 1–2 oz (30–60 ml) of chilled soda water for a light effervescence (adjust to taste).

Express the oils of a grapefruit twist or thin lemon wheel over the drink by holding the peel over the glass and giving it a quick twist, then rub the peel around the rim and drop it in as garnish. Add a small sprig of basil or mint for an aromatic finish.

Serve immediately while effervescent and aromatic. For a slightly drier profile, omit or reduce simple syrup by 0.25 oz. For non-alcoholic adaptation, replace gin and elderflower liqueur with 3 oz non-alcoholic botanical spirit and 0.5 oz elderflower cordial or syrup, keeping all other steps the same.