House prep · Syrup

Cardamom-Coriander Syrup (1:1)

Yield

About 3 cups

Shelf life

1 month

Storage

Refrigerated

Ingredients

• 2 cinnamon sticks, broken
• 1.75 oz coriander seed
• 1.75 oz black cardamom pods
• 0.5 tsp red pepper flakes
• 7.5 oz overproof (151) rum
• 1.33 cups hot water
• 1.33 cups sugar

Method

1. 1Blend the spices with the rum on low to medium speed for two to four minutes. Meanwhile dissolve the sugar in the hot water. Strain the spiced rum through a superfine strainer into the syrup (only combine after straining), bottle and refrigerate.