Servings 4 people


  • raw whole almonds
  • 3 tbsp melon seeds (from ½ cantaloupe)
  • 3 tbsp poppy seeds
  • 2 tbsp raw cashew halves
  • 1 1/2 tbsp raw shelled pistachios
  • 4 cups cups whole milk
  • 1 1/2 cups sugar
  • 1 tbsp fennel seeds
  • 10 black peppercorns
  • 10 green cardamom pods
  • 1 ” stick cinnamon broken into pieces
  • 1 mini-pot saffron
  • 20 rose petals plus more for garnish
  • 8 oz. floral gin preferably Hendricks
  • 1/4 tbsp freshly grated nutmeg as garnish


  1. Combine almonds, seeds, cashews and pistachios with 2 cups of water and let soak for one hour.
  2. Remove and discard skins from almonds and pistachios. Drain nuts and seeds and set aside.
  3. Bring milk to a boil in a 2-qt. saucepan. Add sugar and saffron, stirring until sugar is dissolved; set aside.
  4. Toast the fennel, peppercorns, cardamom and cinnamon in an 8″ skillet over medium heat until fragrant, about 4 minutes; let cool slightly. Transfer spices to a food processor, along with the nut mixture, 1 tbsp. milk mixture, and rose petals. Puree to a smooth paste.
  5. Whisk paste into milk mixture, and strain through a fine mesh sieve, pressing on solids.
  6. Refrigerate strained milk mixture until chilled. Stir in gin and divide between serving glasses; garnish with grated nutmeg and rose petals, if you like.