Garden State
Erica Sagon
This cocktail made with our Terra Botanical Gin was featured in a cocktail class at the Indiana State Fair — hurray! — and it’s easy to see why everyone loved it. Bubbly and botanical, with a pleasant zip from black pepper.
GARDEN STATE
by Alyvia Cain, Cardinal alum
1.5 oz Cardinal Spirits Terra Botanical Gin
.75 oz black pepper syrup (recipe below)
.5 oz lemon juice
.5 oz lime juice
3 slices cucumber (2 for shaking, 1 for garnish)
2 sage leaves
3 dashes orange bitters
Prosecco for topping
In a shaker filled with ice, add all ingredients (except prosecco!) and shake well. Strain into a glass filled with ice, then top with prosecco and garnish with cucumber.
*For the black pepper syrup: In a saucepan over low heat, combine 1 cup water, 1 cup sugar, and 1 oz crushed black pepper, until sugar dissolves. Remove from heat and let rest for 5 minutes. Strain off black pepper with a cheese cloth or fine mesh strainer. Store syrup in fridge.