Make Sundry and Vice's Coconut, Rose and Cardamom Elixir

Cincinnati, Ohio's new apothecary-themed bar Sundry and Vice knows its way around a cocktail, be it classic or contemporary. LA barman Brandyn Tepper (Hinoki & The Bird), who trained under NY's Sam Ross (Milk & Honey, Attaboy), consulted on the bar's opening menu, working in tandem with GM/partner Julia Petiprin. Most Sundry and Vice libations take simple form, calling for just a few ingredients. Below, an easy exotic coconut-rose elixir to try:

Tiz for Tender Hearts
Makes 1

1 1/2 ounces aged rum
3/4 ounce coconut milk
3/4 ounce homemade rose syrup* or Monin rose syrup
1/2 ounce fresh lemon juice
ground cardamom

Combine rum, coconut milk, rose syrup and lemon juice in cocktail shaker with ice. Shake until shaker is very cold. Strain into a chilled coupe glass. Sprinkle ground cardamom on top.

*To make rose syrup, combine 1 cup water with 1 cup granulated white sugar and 2 teaspoons rose extract in medium pan over medium heat. Stir until sugar dissolves and set aside.