101 Best New Cocktails: Trott On by Nick Koumbarakis, Orphanage, Cape Town, Western Province, South Africa
“I serve the drink accompanied with a side serving of high quality dark chocolate and orange served in a small bamboo bowl.” Nick Koumbarakis.
4 green cardamom pods (reserve 1 for garnish)
45 ml (1.5 oz) Johnnie Walker Green Label scotch whisky
20 ml (.66 oz) Bols white crème de cacao
20 ml (.66 oz) fresh lemon juice
20 ml (.66 oz) Rooibos Infused Syrup*
5 ml (.17 oz) Grand Marnier
1 orange twist, as garnish
Muddle the cardamom in a mixing glass. Add ice and the remaining ingredients. Shake and fine-strain into a vintage stainless steel coupe. Add the garnishes.
*Rooibos Infused Syrup: Using a 1:1 ratio, add 500 ml (about 2 cups) water to a sizeable pan and bring to a boil. Add 500 g (2.5 cups) castor (superfine) sugar, then reduce the heat to the lowest possible setting. Stir until the sugar dissolves. Add 8 to 9 organic Rooibos teabags, for maximum infusion allow teabags to settle for 20 to 30 minutes, stirring every 10 minutes. Cool to room temperature, then strain into a clean bottle and refrigerate. To prevent the formation of sugar crystallization an emulsifying ingredient known as gum arabic can be added.
gaz sez: I loves me some cardamom, that’s for sure—check out my orange bitters if you don’t believe me. And this drink comes together so damned well in the glass, the Johnnie Walker Green Label scotch serving as a fabulous base. And if you’ve never tasted Rooibos tea, here’s your chance to experience something really special. Nicely done, Nick. This drink is well worth the shout-out.