Shaken over ice, light and dark rums take on the complex tastes of toasted hazelnuts, citrus, and berries.
- 1.5 ounces Jack Daniels
- .25 ounce Rothman and Winter Cherry brandy liqueur
- 2 ounces cardamom sour mix
Cardamom Sour Mix
- 1 cup sugar
- 1 cup water
- 3 tablespoons cardamom seeds, lightly crushed
- 1 cup freshly squeezed lime juice
Make the simple syrup:
Combine water and sugar in a saucepan set on medium heat. Stir well to dissolve sugar. Add crushed cardamom seeds and bring to a boil. Remove from heat and allow to steep for 30 minutes. Strain the juices, removing pulp, into a clean (sterile) Mason jar. Strain cooled simple syrup into the jar, discarding cardamom seeds. Shake well before using. Cap and refrigerate after use. Keeps for months. Makes 16 ounces.
Stir and serve on the rocks.