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Green cardamom over a bitter root: warm, floral spice for gin, rum, and coffee drinks.
United States, 21st century
A craft-era flavor. Scrappy's in Seattle made cardamom one of its earliest bitters in the late 2000s, and it spread with the tiki and coffee-cocktail revivals that followed.
Cracked green cardamom pods steep in high-proof spirit with a bittering root and supporting spices, then the tincture is diluted to dashing strength.
Bright, resinous cardamom with a eucalyptus lift, then a clean bitter finish.
Did you know
Two dashes in an espresso martini do what a whole cardamom syrup does, without the sugar.
Also known as: cardamom bitters
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