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Algonquin East

Algonquin East
Mixologist Ryan Fitzgerald of Beretta – San Francisco, CA
Adapted by StarChefs.com
April 2010
Yield: 1 Cocktail

Cardamom Tincture: (makes 375 milliliters)
20 green cardamom pods
375 milliliters vodka

To Assemble and Serve:
2 ounces Wild Turkey rye whiskey
1 ounce freshly squeezed lemon juice
1 ounce Small Hand Foods pineapple gomme syrup
¾ ounce egg whites
2 dashes Angostura bitters

For the Cardamom Tincture:
Combine the cardamom pods and vodka and let sit for 48 hours. Strain and reserve the liquid only.

To Assemble and Serve:
Put the whiskey, lemon juice, gomme, and egg whites in a cocktail shaker with ice. Shake vigorously, then pour through a fine strainer into a chilled coupe. Top with the bitters and 3 dashes of cardamom tincture.