THIS CAFE LIFE
BLUSHING GIN GIMLET
Cardamom-Infused Lillet Rosé
A botanical-forward gimlet built on cardamom-infused Lillet Rosé, bright citrus, and gin. Floral, lightly spiced, and structured — designed for pre-dinner service or an elegant café finish.
Prep Time:
Active Time: 15 minutes (plus infusion)
Infusion Time: 8 hours or overnight
Cook Time:
Yield:
1 Cocktail
Ingredients
For the Cardamom Infusion
2 t. whole cardamom seeds
2 C. Lillet Rosé
For the Cocktail
2 oz. cardamom-infused Lillet
1.5 oz. gin
1 oz. simple syrup
1 oz. fresh grapefruit juice
dash Peychaud's Bitters
Adapted from a recipe by Karyn Maier.
Preparation
Step 1 — Infuse the Lillet
Pour Lillet Rosé into a clean glass jar with a tight-fitting lid.
Lightly crush the cardamom seeds to release their oils. Place in a small muslin bag and submerge in the Lillet.
Seal and refrigerate for 8 hours or overnight.
Remove and discard the seeds. Strain if necessary. The infusion will keep refrigerated for up to 4 weeks.
Step 2 — Build the Cocktail
Fill a cocktail shaker with ice.
Add:
Cardamom-infused Lillet
Gin
Simple syrup
Fresh citrus juice
Peychaud’s Bitters
Shake vigorously for 20 seconds until well chilled.
Strain into a chilled coupe glass or serve over ice.
Express a lemon or grapefruit twist over the surface and discard or place delicately on the rim.
Serve immediately.
Chef’s Notes
Lillet Rosé provides structure and color; red vermouth may substitute but alters the profile.
Grapefruit yields softer bitterness; lemon sharpens the finish.
Lightly crushing the cardamom improves infusion clarity.
TOOLS WE USE
Proper agitation chills and aerates the drink without overdilution.
Ensures a clean pour when working with infused spirits.
Non-reactive glass preserves botanical clarity during steeping.
Wide bowl softens aromatics and showcases the delicate blush tone.