2 ounces prune infused gin (recipe follows)
2 ounces hum liquor
1 ounce lemon juice
1 ounce cardamom ginger black pepper syrup (recipe follows)
“Moroccan” Spiced Brown Sugar (recipe follows)
Gin Infused Prunes
In a shaker filled with ice, place the gin, hum liquor, lemon juice, and syrup and shake vigorously. Strain into an old fashioned martini style glass and top with sparkling wine. Garnish with a gin infused prune rubbed with Moroccan Spiced Brown Sugar on a toothpick.
Prune Infused Gin
1 liter of gin
12 prunes, halved
Place the prunes and the gin in a large mason or glass jar. Allow to infuse for about 3-4 days in a cool dark place. Remove the prunes and reserve for cocktail.
Cardamom Black Pepper Syrup
Makes 2 cups
1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
5 cardamom pods, crushed (whole pod)
Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.
“Moroccan” Spiced Brown Sugar
Makes 1 cup
1 tablespoon Ras El Hanout (traditional recipe follows)
½ cup turbinado sugar
¼ cup brown sugar
Place all the ingredients in a bowl and mix well.