Moroccan Night

“Combining sudachi juice with fresh lime is a great way to give cocktails a different edge without making them too acidic,” says northern California bartender Scott Beattie, who complements the Japanese citrus in this cocktail with mandarin vodka, pomegranate juice and cardamom syrup.

3/4 oz. orange-flavored vodka (Beattie uses Hangar One Mandarin)
3/4 oz. vodka
1/2 oz. fresh lime juice
1/4 oz. sudachi juice
1/4 oz. pomegranate juice
1/2 oz. black cardamom syrup (see below)
Ice cubes
Tools: shaker, strainer
Glass: coupe
Garnish: orange zest

Combine all ingredients and shake with ice. Strain into a coupe and garnish.

Cardamom Syrup
Simmer two cups granulated sugar with two cups of water and six cracked black cardamom pods (alternatively, you may substitute three drops of black cardamom essential oil) over medium heat until sugar is dissolved. Let cool to room temperature and fine strain into a clean glass bottle. Will keep refrigerated for up to two months.

Scott Beattie for Spoon Bar, Healdsburg, California

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