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Thursday, December 16

Gingerbread cookies

Active: 10 minutes; Total: 2 hours 10 minutes; Drinks: 10 to 11

Honey

255 grams

Maple syrup

2 tablespoons

Water

¼ cup

Ginger, peeled, chopped

3-inch piece

Scotch, blended

1 ½ ounces

Lemon juice, fresh

¾ ounce

Ice


  1. Combine the honey, maple syrup, water, and ginger in a small saucepan over medium-high heat; cook until almost boiling. 
  2. Remove the pan from heat, and let the flavors infuse for 2 hours. 
  3. Strain the mixture through a fine-mesh strainer to remove the solids; makes 1 cup. 
  4. Combine the scotch, ¾-ounce gingerbread syrup, lemon juice in a shaker filled with ice. 
  5. Shake vigorously, and strain into a coupe or stemmed cocktail glass. 
Recipe mildly adapted from Shape magazine.

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