Lightly crush cardamom pods with the flat side of a knife to open them (no need to pulverize). In a small saucepan combine 1 cup water and 1 cup sugar. Add the crushed cardamom pods. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 4 minutes to extract flavor, then remove from heat and let steep for 20 minutes off heat for a stronger aroma.

Strain the syrup through a fine mesh sieve (or cheesecloth) to remove pod husks and seeds. While the syrup is still warm, stir in 3 tsp rose water. Taste and adjust: add up to 1/2 tsp more rose water if you prefer a more floral profile. Cool to room temperature, then chill. This yields about 12–14 oz of cardamom simple syrup; store refrigerated up to 10 days.

Cocktail

Chill a Collins glass (or highball) by filling it with ice and water while you prepare the drink, then discard before assembling.

Build the Cardamom Collins

Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz Towpath Classic Gin, 1 oz fresh lemon juice, and 0.75 oz chilled cardamom simple syrup. Seal the shaker and shake vigorously for 10–12 seconds to chill and dilute slightly.

Discard the ice/water from the chilled Collins glass. Strain the shaken mixture into the glass over fresh cubed ice (use about 3/4 cup ice in the glass). Top with 3 oz chilled soda water. Stir gently once or twice with a bar spoon to integrate the soda without losing too much effervescence.

Finish with 1 tsp (a few drops) of rose water if you want a more pronounced floral note — do this sparingly and taste. Garnish with a lemon wheel or twist, and optionally a single whole cardamom pod and a micro basil or mint leaf for aroma. Serve with a straw or long spoon.

Optional: For a slightly different texture, briefly dry-shake (no ice) the gin, lemon, and syrup first for 6 seconds, then add ice and shake again before straining into the glass.