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Gingerbread Manhattan cocktail

Name: Gingerbread Manhattan cocktail
Yield: Cocktail for 1 (syrup for 9 cocktails)
Cuisine: American recipes
Ingredients: For the cocktail (makes 1); 35ml bourbon; 15ml red vermouth; 15ml white vermouth; 15ml gin; 25ml spice syrup (see below); A few splashes of Angostura Orange Bitters or Angostura Bitters; For the spice syrup (makes 225ml, enough for 9 cocktails); 200ml water; 100g dark muscovado sugar; 100g golden caster sugar; 1 orange, quartered, plus 1 extra, peeled for garnish; 1 cinnamon stick; 5 cloves, lightly crushed; ¼ whole fresh nutmeg, broken with a hammer or rolling pin; 20g fresh ginger, sliced

Easy
January 2012

Easy
January 2012

Test kitchen approved

Cocktail for 1 (syrup for 9 cocktails)
Takes 5 minutes to make, 30 minutes to cook

This spicy ginger Manhattan cocktail is the perfect pre-dinner aperitif, or try it for a get together around Halloween or Bonfire Night.

Nutrition: per serving

Calories: 233kcals
Carbohydrates: 24.3g (24.3g sugars)
Salt: trace

Nutrition: per serving

Calories: 233kcals
Carbohydrates: 24.3g (24.3g sugars)
Salt: trace

Per cocktail

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Ingredients

For the cocktail (makes 1)

35ml bourbon
15ml red vermouth
15ml white vermouth
15ml gin
25ml spice syrup (see below)
A few splashes of Angostura Orange Bitters or Angostura Bitters

For the spice syrup (makes 225ml, enough for 9 cocktails)

200ml water
100g dark muscovado sugar
100g golden caster sugar
1 orange, quartered, plus 1 extra, peeled for garnish
1 cinnamon stick
5 cloves, lightly crushed
¼ whole fresh nutmeg, broken with a hammer or rolling pin
20g fresh ginger, sliced

Method

Gently simmer all the ingredients for the syrup together for 30 minutes. Leave to cool completely, then strain into a jug.
Shake all the ingredients for the cocktail in a cocktail shaker with ice. Strain into a Martini glass and garnish with orange peel and a cinnamon stick.