Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I have recommended. While clicking these links won’t cost you any extra money, they will help keep this site up and running.
In my family, Christmas means Norwegian Jul bread and krumkake cookies, fragrant with cardamom. Christmas came and went way too fast for me this year, so to keep things festive I decided to make a cardamom infused cocktail. This champagne cocktail is a little sweet, a little tart, and has just the right amount of aromatic, clean, complex, cardamom-y goodness. The cardamom syrup is made with brown sugar and crushed blueberries from our bushes (I froze a couple pounds at the end of the summer) and I bet it would also be amaaaaazing drizzled over pancakes!
- 2 dashes Angostura bitters
- 1/2 oz cardamom blueberry syrup*
- 1/2 oz lime juice
- Top with champagne / a dry sparkling wine
*Cardamom Blueberry Syrup
- 50g (about 1/4 cup) water
- 50g (about 1/4 cup) brown sugar
- 1/2 cup blueberries, approx.
- 1 tsp cardamom, in a muslin tea bag (you can find empty, drawstring tea bags here)
Combine water and sugar in a small saucepan over medium-low heat and stir until the sugar dissolves. Add blueberries and cardamom and simmer until the syrup begins to thicken and the fruit begins to break down. Remove from heat, allow to cool, strain and enjoy. Store in the refrigerator.