745 Fizz Recipe
Gin, Rockey’s Botanical Liqueur, Peychaud’s Bitters, Cardamom Syrup, Lemon, Prosecco
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Ingredients
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Cocktail
Cardamom Syrup (makes about 6–8 oz)
Garnish
Method
Cardamom Syrup
Make syrup
Combine 1 cup sugar, 1 cup water and 8 lightly crushed green cardamom pods in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Once simmering, reduce heat to low and simmer for 5 minutes to infuse. Remove from heat and let steep for 20–30 minutes for stronger cardamom flavor. Strain out cardamom pods through a fine mesh sieve into a clean container. Cool to room temperature, then refrigerate. Syrup will keep 2–3 weeks refrigerated.
Cocktail
Combine ingredients
In a cocktail shaker, add 1.5 oz gin, 0.5 oz Rockey’s Botanical Liqueur, 0.75 oz fresh lemon juice, 0.5 oz cardamom syrup, and 2 dashes Peychaud’s bitters.
Shake
Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for 10–12 seconds until well chilled (shake until the shaker is frosty).
Strain
Discard ice/water from the chilled glass if used. Double-strain the contents of the shaker into the chilled coupe or a chilled flute using a fine mesh strainer to remove ice shards and any pulp.
Top with Prosecco
Carefully top the cocktail with about 2.5 oz chilled Prosecco. Pour gently to preserve carbonation and to create a light, foamy head. Do not overfill the glass.