Towpath Cardamom Classic Collins Recipe

Crush cardamom pods gently with the flat of a knife or a mortar and pestle to open them and expose the seeds — no need to grind them fine.

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Add the cracked cardamom pods and optional lemon zest.

Bring the mixture just to a simmer, stirring until the sugar dissolves. Do not let it come to a rolling boil — a gentle simmer for 3–4 minutes is enough to extract the cardamom flavor.

Remove the pan from heat, cover, and let steep for 20–30 minutes for a more pronounced cardamom note.

Strain the syrup through a fine-mesh strainer or cheesecloth into a clean jar, pressing on the solids to extract liquid. Discard solids.

Cool to room temperature, then refrigerate. Syrup will keep in the refrigerator for up to 2 weeks.

Fill a Collins glass (or highball) with ice to chill it thoroughly.

In a cocktail shaker add 2 oz gin, 0.75 oz fresh lemon juice, and 0.75 oz cardamom simple syrup. Fill the shaker with ice.

Shake vigorously for 10–12 seconds until the shaker is well-chilled (this both dilutes and aerates the mix).

Strain the shaken mixture into the prepared Collins glass over fresh ice (serve either in the glass or over crushed ice depending on preference).

Top with about 3 oz chilled club soda. Give a gentle stir (1–2 rotations) to integrate soda without flattening it.

Garnish with a lemon wheel on the rim and a cracked green cardamom pod on top (release aroma by gently slapping the lemon wheel or warming the cardamom between your palms).

Serve immediately with a straw or long spoon.