Masala Gin Tonic

Nutrition · per serving

Steps

1. 1

   Lightly crush 4 green cardamom pods with the flat side of a knife to expose the seeds, then cut the lime into 4 wedges. Gently bruise 1 tsp of the dried edible rose petals between your fingers to help release their aroma.

   4 pods green cardamom pods1 whole lime1 tsp dried edible rose petals
2. 2

   In a small jug or cocktail shaker, combine the gin, the crushed cardamom pods, and 2 tsp dried edible rose petals. Stir or shake briefly, then let infuse for 3 minutes; this is enough time to perfume the gin without making the cardamom taste harsh.

   120 ml gin4 pods green cardamom pods2 tsp dried edible rose petals
3. 3

   Lightly crush 1 green cardamom pod for garnish. Fill 2 highball glasses with the ice cubes. Squeeze 1 lime wedge into each glass, then drop the wedges in for extra citrus oils.

   1 pod green cardamom pod300 g ice cubes1 whole lime
4. 4

   Strain the infused gin evenly between the glasses. Pour the tonic water slowly over the back of a spoon or down the inside of each glass to keep as much fizz as possible, then stir once very gently.

   300 ml tonic water, well chilled120 ml gin
5. 5

   Scatter the remaining 1 tsp dried edible rose petals over the drinks and add a pinch of the crushed garnish cardamom if you like a stronger aroma. Serve immediately while the tonic is brisk and effervescent.

   1 tsp dried edible rose petals1 pod green cardamom pod

Origin & History

Masala-inspired cocktails reflect the broader Indian tradition of layering spices and botanicals for aroma and balance. This gin and tonic variation borrows familiar flavors like cardamom and rose, ingredients long used in Indian drinks and desserts, to give the classic G&T a distinctly subcontinental character.