| 50 ml | gin |
| 1 tbsp | fennel seed |
| 6 | black peppercorns |
| 2 | cardamom pods |
| 100 g | sugar |
| 250 ml | water |
| 1 tbsp | lemon juice |
| 100 ml | water (hot) |
| 1 | lemon juice |
Add fennel seeds, black pepper, and cardamom to a saucepan over medium heat. Toast for approx. 30 sec. to release aroma. Add sugar and water to the saucepan. Increase heat and bring to a boil, then lower heat and let cook for 5 min.
Divide gin and hot water into two cups, add a tablespoon of spiced sugar syrup to each and a generous amount of lemon juice, to taste. Serve with a lemon twist. Enjoy!
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