Ingredients Condiments Cucumber, Basil, and Cardamom Syrup Be the first to rate & review! This infused simple syrup brings a smoky, herbal flavor to the Cucumber-Rose Gin Spritz. Leftover syrup is perfect for adding complexity to lemonade or poaching fruit for a light summer dessert. By Natasha Bahrami Natasha Bahrami Known as “The Gin Girl,” Natasha Bahrami is one of the world’s leading gin experts and the first American inducted into the Gin Hall of Fame. She owns and operates destination gin bar The Gin Room in St. Louis, Missouri. Bahrami founded the gin educational platform Ginworld and serves as the director of gin curation and education at the Museum of Distilled Spirits. Food & Wine's Editorial Guidelines Updated on June 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 10 mins Total Time: 35 mins Yield: Makes 1 1/4 cups Ingredients 1 cup granulated sugar 1 cup water 1 medium Persian cucumber, peeled, seeded, and chopped (about 1/2 cup) 5 black cardamom pods, cracked 2 large fresh basil leaves Pinch of flaky sea salt (such as Maldon) Directions Stir together sugar, 1 cup water, cucumber, cardamom, and basil in a small saucepan. Bring to a low boil over medium, and cook, stirring occasionally, until sugar is dissolved and syrup is slightly thickened, about 8 minutes. Cool 20 minutes. Pour mixture through a strainer into a bowl, discarding solids. Stir in salt. Syrup can be stored in an airtight container in the refrigerator for up to 1 week. Rate it Print