Very flavoursome but one really does need to smash the cardamom pods to extract good flavour...we used a stone mortar and pestle. btw we notice that the photographs of this and the Besant cocktail are the same.

Oh, this one's good - muddling your cardamom pods well is key however, make sure to crush them open (depending on your muddler, you may have better luck using the handle side like I did). Used Havana Club 3 Years instead of my El Dorado 3 by accident and added a dash of Peychaud's to stand in for the daiquiri bitters, need to try with the other rum soon.

I even used a cardamom syrup and I got almost none of it. Just a pineapple daiquiri, sadly.

So good that I made it twice, but ran out of pineapple juice during the mix. So, I adjusted and, volume-wise, I used 37.5 ml pineapple, 15 ml lime juice this second time. Still good (more mellow, but with more 'heat' from the cardamom?), but a slight bit more tart without that sweetening balance... I prefer the recipe above.

Wow! I thought the Besant drink had a lot of potential, but wow this just puts all the pieces in the right place. Not a thing to tweak. I used Bacardi Carta Blanca and, though I'm intrigued to try other brands with this, I feel it's the best white rum one could use here. Superb! (3 Jul 2023, 11:20a)

What a great introduction to the use of spices in cocktails! Cardamom is one I've been interested in experimenting with for a while but hadn't quite got around to it, this was a real delight and dangerously easy to drink.