Gingerbread Manhattan Cocktail

Makes 1

Rating (9 ratings)


For the spiced syrup (makes about 120ml)
80g Siúcra demerara brown sugar
120ml water
4 cloves
1 cinnamon stick
1 large piece of orange peel
½ tsp ground ginger
A pinch of nutmeg

For the cocktail
3 tbsp bourbon
2 tbsp rosso vermouth
2 tbsp gin
4 tbsp spiced syrup

For the glass rim frosting
2 tbsp Siúcra golden granulated sugar
1 tbsp of Siúcra granulated sugar
½ tsp ground cinnamon

Orange peel, to decorate
Cinnamon stick, to decorate


To make the syrup
1.    Place the Siúcra Demerara brown sugar, water, cloves, cinnamon stick and orange peel into a saucepan over a medium heat.
2.    Add the ginger and nutmeg and bring to the boil.  Reduce the heat and simmer for about 10 minutes until a syrup forms. Remove from the heat and leave to cool completely before straining.  Pour into a glass bottle and seal.

To frost the rim of a martini glass
1.    Combine the Siúcra golden granulated and Siúcra granulated sugars together with ground cinnamon on a plate.
2.    Dip the rim into water and then into the cinnamon sugar and leave to dry for a few minutes.

To prepare the cocktail
1.    Combine the bourbon, rosso vermouth, gin and spice syrup in a cocktail shaker with ice, shake well and strain into the prepared martini glass.
2.    Decorate with a cinnamon stick and orange peel.


Recipe supplied by Catherine Fulvio

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