Spiked Cardamon Coffee

Photography by Dave Bryce. Styling by Keith Recker. Mixology by Justin Matase. Placemat by Kim Seybert. Mugs by Colectivo 1050 Grados.

The wind has picked up and the sun sets early. Was there ever a better time for a hot and savory cup of something that has a hint of warm desert air brewed into it? Try some spiked Turkish coffee. This aromatic delight sparks lively conversation all over the Middle East with its notes of cardamon, the smoothness of cream, and the kick of vodka. You’ll forget all about winter and its fabled blues. And a lot of other needless things, as well. Cheers!

Spiked Cardamon Coffee

2 oz parts vodka

2 oz parts fresh espresso

1/2 oz part cardamom simple syrup

1/2 oz of cream

pinch of all spice

For the simple syrup: Muddle 8 cardamom seeds in a small sauce pan along with 1 cup of sugar and 1 cup of water. Boil for 2 minutes and then let cool to room remperature. (Refrigerate for up to two weeks.)

Combine vodka, espresso and syrup together in a shaker and mix until all ingredients are combined. Pour into a glass, garnish the rim with sugar in the raw, and add a cinnamon stick.

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