Grapefruit Cardamom Gin Fizz. Doesn’t that sound lovely? Obviously it doesn’t if you’re not a gin lover, but if you are….it sounds delicious.

Because of my personal adoration of gin, I approached this cocktail of the wassail season with enthusiasm. The husband, hater of gin (“it tastes like a pine tree”), sat this one out.

The approach to this cocktail is a bit fussy. First one must steep the cardamom pods in the gin for 24 hours whilst making the rosemary simple syrup. So, plan ahead.

There’s also juicing of grapefruit required. But, it’s worth it, right? Right?!

Sigh. I’m going to be honest: this delicious sounding cocktail was not delicious to me. Not saying it wouldn’t be delicious to you, but I choked my way through one (couldn’t waste the effort put into it), then shared the rest of the bottle of prosecco straight up with the husband.

What didn’t I like about it? I think there were too many layers of powerful herbal flavors. I used Wild Roots gin, from a distillery in Oregon. It’s…gin…so, it’s floral and juniper. Soak cardamom pods in it…another layer of herb. Add the strong flavor of rosemary on top of that and you get….bleh. I’m beginning to suspect that I don’t like rosemary simple syrup. One of the drinks offered last holiday season contained rosemary simple syrup and I didn’t like it, either. I have one more recipe this year that involves the stuff. If that doesn’t go well I think we’ll abandon rosemary simple syrup.

Ultimately, though, the decision is yours.  Try it, don’t try it…up to you.  Let’s get to it, shall we?

Grapefruit Cardamom Gin Fizz (recipe credit:  The Modern Proper.  I encourage you to give it a click…their food photography is gorgeous)

Infused gin:
1 cup gin
6 cardamom pods (I found them in the bulk foods section, so was able to truly buy six)

Put gin and pods in a small container, allow to infuse for at least 24 hours.

Rosemary Simple Syrup
1 cup granulated sugar
1 cup water
2 springs rosemary

Put sugar, water and rosemary in a small saucepan.  Bring to a boil over medium heat.  Reduce heat and simmer for ten minutes.  Remove from heat, cool. Stores nicely in the refrigerator.

The Cocktail:

3 oz infused gin
2 oz rosemary simple syrup
1/2 c fresh squeezed grapefruit juice
splash of prosecco

Mix together gin, simple syrup and grapefruit juice.  Divide between two glasses filled with ice.  Top with prosecco.  Wassail on! (Or, drink one and then switch to straight prosecco).