Gently press the cardamom pods in a steel shaker. Add the remaining ingredients and shake with ice. Fine strain into a vintage stainless steel coupe.
Serve on a silver tray with a bamboo dish of high quality dark chocolate, an orange zest and a few cardamom pods.
Recipe courtesy of: Nick Koumbarakis, Orphanage Cocktail Emporium, Cape Town. Nick Koumbarakis represented South Africa at the World Class Bartender of the Year final, 2013.
Note: Contains 20 grams of alcohol per serve
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