About this Cocktail
Still tinkering with the proportions.
2 oz. gold/aged rum (I used Appleton Reserve)
.5 oz Over-proof rum (I used Wray & Nephew, but Lemonhart would work)
.75 oz. Pineapple juice
.75 oz. cardamom rose syrup
.75 oz lime juice
2 dashes of Peychaud's Bitters
Shake with crushed ice and top with soda water.
Cardamom rose syrup - combine .5 oz rose water, .5 oz water, and 1 oz. sugar. Add 10 crushed cardamom seeds and 10 whole. Bring to boil then simmer for 20 minutes. Strain.
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