Shake all ingredients with ice and fine strain into a chilled coupe glass. Garnish with a cocktail cherry and an orange twist.
*For the syrup, crush 2 tbsp of cardamom pods with a mortar and pestle. Add the crushed cardamom, along with 100ml of water and 200 grams of sugar to a small saucepan. Turn up the heat and stir until the sugar is dissolved and the liquid is clear. Simmer on a low heat for 15 minutes, then take off the heat, cover, and leave to cool for a couple of hours. Fine strain into an empty bottle and keep in the fridge for up to 3 weeks.