Card & Lily

1½ oz Bombay Sapphire gin
½ oz Paula’s Texas Lemon
2 oz tonic water
¼ tsp ground cardamom
a wedge of lemon coated in a mixture of sugar and a touch of cardamom

Mindy Kucan, noted local mixologist, recently won a national drink contest with this recipe. She says the name derives from "card" for the cardamom and "lily" for the orris root that gives Bombay Sapphire its floral note.

Combine ingredients with ice in a highball glass. Garnish with sugared lemon wedge.