Our most recent trip to DC (it's where my parents live) inspired a wrinkle in my quest for the perfect Manhattan: cardamom. My parents' favorite restaurant is Lapis, an Afghan place in Adams Morgan (read here). I have been several times now and have never ordered something I didn't enjoy. Their Lapis Manhattan is delightful: rye, orange peel, cardamom, angostura, vermouth and scotch. The cardamom definitely brought an exciting, spicy kick. Obviously, I had to try it myself!
The question was how much? This recipe for Blueberry Cardamom Manhattans suggested 1/8 teaspoon which seemed as good a starting point as any.
1/8 teaspoon was way too much! My wife, who fortunately didn't mind the intensity as much as I did, has suggested crushing a single seed into the mix instead. Alternatively, one can buy (or make) cardamom bitters. Maybe that's the way to go. I don't know how much whiskey I'm prepared to devote to such experiments but if I can create anything approaching that drink at Lapis, it would be worth it.
Happy, Healthy Squid
A quick fitness update: I've found my phone to be inconsistent in counting steps. So, I'm altering my goals to 11,000 steps or 50 active minutes, which I'll just have to measure with a clock. Perhaps my weight will start heading in the right direction now that the holidays are over, too.