• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Drinks

    Indian Summer Blues (with Cardamom, Rose and Gin)

    Published Oct 24, 2011

    Jump to Recipe Print Recipe

    glass of gin cocktail
    At my alma mater, UC Santa Cruz, which divides its schoolyear into quarters, summer vacation extends through late September. High school friends who left California to attend college on the East Coast would reluctantly say their goodbyes come August, and I would secretly gloat about having a full month left to goof off while they slaved away in the sweltering heat on the other side of the continent.

    lime and cardamom seeds on a chopping board
    But they would be the ones gloating come the following May, when they came skipping home, their hard work done for the school year. They lounged on the beaches of SoCal as I scrambled to finish papers on the Italian Renaissance and cram random dates and names into my head, resentfully tucked inside a dark library, glumly staring out the window as the warm sun filtered through the redwoods outside.

    side shot of seeds being muddled
    Only the sun didn't always filter through. Northern California is notorious for its June gloom, and here in San Francisco, the gloom often lasts through August, and sometimes even September. Our summer doesn't occur until late September and October, which allows us to repress our memories of the previous grey months and gloat to the rest of the Northern Hemisphere.

    close up of cardamom being muddled
    But, like all things, Indian Summer has its downsides.

    With Thanksgiving a mere month away, The Pumpkin Dessert Window is closing in swiftly. And everyone knows that it is tackier to serve pumpkin desserts after Thanksgiving than to wear white shoes after Labor Day. (Or is it white tights? It is way too hot for any color tights around here. Do ladies even wear white tights? Maybe it should now be considered gauche to wear hoochie cut-off shorts after Labor Day; though I personally find those inappropriate any time of the year).

    cardamom being muddled in a glass
    Tights and hoochie shorts aside, I've had a butternut squash sitting in my cupboard for the past 2 weeks. I keep looking at the weather forecast hoping for fog and a crisp breeze to make turning on the oven attractive, but sun icons and highs in the 70s keep staring back. (Around here, that's really warm!) I have a pumpkin pie recipe to perfect! And maple walnut bars to bake! And bacon apple scones to tweak! I can't be having this too-hot-to-run-the-oven-weather going on for much longer, or I'll miss the pumpkin dessert window altogether. In a panic, I'll try to bake 6 pies for Thanksgiving, and end up hating the entire holiday due to round-the-clock-baking-induced stress.

    With the first crisp days of what I thought was the coming Fall, I changed out the menu at work. I swapped the honey-yogurt panna cotta for a pumpkin cheesecake, and the raspberry-clad tres leches cake for caramelized apple bread pudding. I tweaked (the recipes, that is) and obsessed, and got them just right, but now all we can sell are banana empanadas and guanabana ice cream. I can't blame the customers; it's too hot for spices and warm puddings.

    lime juice squeezed into glass
    And it's too hot for the lovely fall produce we've been receiving in our boxes: collard greens, sweet potatoes, apples, broccoli...

    So to procrastinate cooking unappealing produce, I've been mixing up this icy cocktail, which draws inspiration from a drink they used to serve at The Alembic, a phenomenal whiskey bar in the Haight district of SF. Their Mediterranean Homesick Blues muddled whole cardamom pods with simple syrup, gin, lemon juice, and rosewater, and got topped with ice and prosecco. The bartender told me it was to be a sophisticated take on the lemon drop. But they have since (inexplicably) removed it from their menu, thus I have been forced (alack!) to recreate it at home.

    tonic poured into gin
    I use agave as the sweetener (despite the bad press it has lately received) because it is already in liquid form and it imparts a slightly warm yet neutral flavor to the drink, but you could use simple syrup (preferably made with organic sugar), or honey dissolved in a bit of hot water. (Everything in moderation, right?) And I found that I prefer the drink made with lime juice, as it seems to make the flavors pop more, and with sparkling water lieu of prosecco, as I felt the prosecco not only drowns out the other flavors, but then one has to drink a whole bottle of prosecco in addition to a gin cocktail, and I'm just not up to that, Indian summer or no.

    I call this the Indian Summer Blues in homage to The Alembic's late cocktail, to embody my inner despondent feelings re: poor baking weather, and because the flavors used – cardamom, lime and rosewater – frequently pop up in Indian cuisine. (Technically, the concoction probably tastes more Middle-Eastern, but The Middle-Eastern Summer Blues didn't quite have the same ring.)

    side shot of gin cocktail
    So if you, too, are suffering from the Indian Summer Blues, open a window, slip on a pair of hoochie shorts, stick your crucifers in the crisper, and mix yourself up one of these refreshing beverages.

    And if you can muster the energy, gloat.

    top down shot of gin cocktail

    More Drinks Recipes

    • DIY Gin and Tonics
    • Jamaica-Tequila Spritzers
    • Lemon Verbena Berry Shakes
    • Sparkling Grapefruit, Elderflower & Rosé Vodka Cocktail

    More Cardamom Recipes:

    • Cardamom-Honey Granola
    • Apricot Custard Pie with Cardamom Crumble Crust {Gluten-Free}
    • Cardamom Snickerdoodles
    • Cardamom Ice Cream (and Almond Plum Tart)

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this Indian summer blues recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Indian Summer Blues

    Print Recipe Pin Recipe
    You will love this refreshing gin cocktail.
    Alanna Taylor-Tobin
    Prep Time: 5 minutes
    Total: 5 minutes
    Servings: 1 drink.

    Ingredients

    • 3-4 green cardamom pods
    • 2 teaspoons agave nectar
    • juice of half a lime, plus a few thin slices for garnish
    • 3 tablespoons gin
    • 1/2 - 1 teaspoon rosewater
    • ice
    • sparkling water

    Instructions

    • Put the pods in a dram-type glass (about 1 1/2 cup capacitand give them a gentle crush with a muddle stick or other blunt object. You just want to crack them; pulverizing them will result in lots of small, floating particles that will unpleasantly get stuck in your teeth. Add the agave, lime juice, gin and rosewater, and stir to dissolve the agave. (Optionally let the mixture sit for 5 minutes or longer to infuse with the cardamom.) Add the ice, then top with sparkling water and a slice or two of lime, and serve.

    Notes

    Inspired by Alembic's late Mediterranean Homesick Blues.
    As mentioned above, I use organic agave nectar to sweeten this drink, as it is already in liquid form and it imparts a slightly warm, yet neutral, flavor to the drink, but you could use simple syrup (preferably made with organic sugar), or honey dissolved in a bit of hot water.
    There are many excellent gins on the market: Hendrick's, No. 209, and Junipero (made by the local Anchor Brewery) being my favorites thus far, but New Amsterdam also makes a good, inexpensive version.
    My bottle of rosewater has been hanging around my cupboard for several years; if you have a fresh bottle, which may be more potent, start with the smaller amount, then add more, if needed, to taste.
    The cardamom flavor comes out more the longer you take to sip it; you can optionally steep the cracked pods in the gin mixture for several minutes before adding the ice and sparkling water.
    You can make this virgin, too; just omit the gin, and increase the other flavorings slightly.
    Nutritional values are based on one drink.

    Nutrition

    Calories: 187kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 24mgPotassium: 67mgFiber: 2gSugar: 14gVitamin C: 4.3mgCalcium: 23mgIron: 0.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Indian Summer Blues

    Inspired by Alembic's late Mediterranean Homesick Blues

    Makes 1

    As mentioned above, I use organic agave nectar to sweeten this drink, as it is already in liquid form and it imparts a slightly warm, yet neutral, flavor to the drink, but you could use simple syrup (preferably made with organic sugar), or honey dissolved in a bit of hot water. There are many excellent gins on the market: Hendrick's, No. 209, and Junipero (made by the local Anchor Brewery) being my favorites thus far, but New Amsterdam also makes a good, inexpensive version. My bottle of rosewater has been hanging around my cupboard for several years; if you have a fresh bottle, which may be more potent, start with the smaller amount, then add more, if needed, to taste. The cardamom flavor comes out more the longer you take to sip it; you can optionally steep the cracked pods in the gin mixture for several minutes before adding the ice and sparkling water. You can make this virgin, too; just omit the gin, and increase the other flavorings slightly.

    3-4 green cardamom pods
    2 teaspoons agave nectar
    juice of half a lime, plus a few thin slices for garnish
    3 tablespoons gin
    1/2 - 1 teaspoon rosewater
    ice
    sparkling water

    Put the pods in a dram-type glass (about 1 1/2 cup capacity) and give them a gentle crush with a muddle stick or other blunt object. You just want to crack them; pulverizing them will result in lots of small, floating particles that will unpleasantly get stuck in your teeth. Add the agave, lime juice, gin and rosewater, and stir to dissolve the agave. (Optionally let the mixture sit for 5 minutes or longer to infuse with the cardamom.) Add the ice, then top with sparkling water and a slice or two of lime, and serve.

    gin cocktail with lime slices You will love this refreshing gin cocktail.

    You might also like...

    « Roasted Quince and Apple Turnovers
    Anzac Biscuits (in the British sense of the word) »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. honeydijonay says

      November 05, 2013 at 4:25 am

      needs more gin

      Reply
      • Katherine Warlund says

        April 10, 2016 at 9:29 am

        Cardamom is my favorite. This cocktail is great! Super refreshing!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    #peachseason has me craving this cobbler that’s #peachseason has me craving this cobbler that’s GF, paleo-friendly, and vegan! 

Made with almond, cassava and tapioca flours, these biscuits have a crusty tops and floofy middles. Combine them with tender roasted peaches and a scoop of vanilla ice cream for a cozy early summer dessert. 

#glutenfreebaking #peachcobbler #paleobaking 
https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    Sending everyone out there a hug in the form of th Sending everyone out there a hug in the form of this GF strawberry shortcake🍓

These beauties are made with the same dough as the GF almond flour scones I shared earlier this month. 

Cut the dough into round biscuits, bake them until the tops are golden and craggy, then smother them in whipped cream and honey-kissed berries. 

For dairy-free / vegan, make the biscuits with plant butter, coconut milk, and a flax egg and top with rich coconut yogurt such as @culinayogurt. 

#shortcake #strawberryshortcake #strawberryseason #f52farmstand #bojongourmet #glutenfreebaking #gfbaking 

https://bojongourmet.com/gluten-free-strawberry-shortcake/
    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack