Gingerbread Cocktail
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves
2
Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved
3
Remove the pan from the heat and allow the syrup to cool, about 20 minutes
4
Remove and discard the ginger, cinnamon, and cloves
5
For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved
6
Set aside to cool
7
Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker
8
Add the Kaluha and shake to combine
9
Pour over ice-filled glasses and serve