Muddle; Shake ∙ 4 min ∙ 16.9% ABV ∙
The Pineapple and Cardamom Martini muddles cardamom with vodka, pineapple juice and sugar syrup, shaken and strained up into a martini glass. Fine-strained silky-smooth with a clean spirit backbone, the muddled pods lend a warm, peppery lift that lingers behind the fruity sweetness on the finish.
The Pineapple and Cardamom Martini is credited to English bartender Henry Besant, who created it in 2002 at The Lonsdale, the Notting Hill cocktail bar he ran in London. Besant had trained under Dick Bradsell at the Chelsea bar Dome before taking charge of The Lonsdale, which won back-to-back Time Out Bar of the Year awards in 2003 and 2004 under his management. The drink pairs muddled green cardamom pods with pineapple juice and vodka in a vodka martini format, part of the wave of fruit- and spice-infused "martini" riffs that emerged from London's cocktail scene in the early 2000s.
Yes, cardamom's warm, citrusy spice pairs well with pineapple's sweetness, which is why the pods are muddled first in this martini, before the pineapple juice and vodka go into the shaker.
This one is a Pineapple and Cardamom Martini, made by muddling cardamom pods before shaking and straining into a chilled martini glass.
Vodka is a classic match since its clean, neutral profile lets the pineapple's sweetness and any added spice come through, as in this cardamom-spiced pineapple martini.