Gingerbread Manhattan Cocktail

Makes 1
Gingerbread Manhattan Cocktail
Rating: (0ratings)


    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
    • Ice

    For the glass rim frosting

    • 2 tbsp Siúcra golden granulated sugar
    • 1 tbsp of Siúcra granulated sugar
    • ½ tsp ground cinnamon
    • Water

    • 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