Black cardamom whisky

Fill a jar with whisky, add a few black cardamom pods and leave to infuse somewhere dark. Taste after 24 hours to see if you like the level of smoky bitterness or want to leave it for another day or two. Strain. Make a smoked cardamom old-fashioned by mixing a double shot of the infused whisky with a teaspoon of maple syrup (no need for bitters here, the cardamom will lend bitter complexity). Serve over ice with a twist of orange.