CHRISTMAS COCKTAIL | GINGERBREAD WHISKEY SOUR
Christmas is a great excuse to experiment with new new cocktails. We like to start with the glassware and design the cocktail from there. This green coupe was the perfect vessel for a frothy top, and ta-da, the Gingerbread Whiskey Sour was born.
To make the Gingerbread Whiskey Sour, here is the recipe:
2 oz bourbon
.5 oz gingerbread simple syrup
.5 oz lime juice
3/4 oz egg white
Fresh grated nutmeg (for garnish)
Shake all ingredients vigorously in a cocktail shaker without ice. This will get the egg whites frothy. Add ice to shaker and shake again to make cold. Strain in your glass and grate nutmeg on top.
Gingerbread Simple Syrup:
1/2 cup brown sugar
1/2 cup water
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Combine all ingredients in a small sauce pan. Bring to boil and reduce to simmer. Simmer for about 10 min and let cool. Pour into an airtight container and keep in the refrigerator for up to a week.
Cheers,
-Ann and Mandy
