Once again I am making excuses for not posting in so long. But I swear this time I have a really good one! Three days ago I successfully completed by PhD defense! If that’s not an excuse for being M.I.A. then I don’t know what is.
Call me old fashioned (haha), but I’m a sucker for the classics. This recipe was originally supposed to be a gingerbread latte cocktail and I was experimenting with spiced rum, rye, or bourbon with this gingerbread syrup, coffee liqueur, and cream, but nothing seemed to work just right. Then I tried it before adding the other ingredients and the lightbulb went off.
Why mess with a good thing? Ok maybe we messed with it a little.
You’ll like this one. Trust me, I’m a doctor!
Gingerbread Old Fashioned
2 oz rye
¼ oz gingerbread syrup (recipe below)
2 dashes mole bitters
1 dash orange bitters
Orange peel to garnish
Combine rye, syrup, and bitters in a rocks glass with one large ice cube. Stir. Garnish with orange peel with/without whole cloves.
1 cup water
½ cup brown sugar
½ cup white sugar
1 cinnamon stick
1 cm piece coarsely chopped ginger
1 tbsp molasses
Combine all ingredients in a small saucepan and bring just to a boil. Cover and let steep for at least an hour. Strain. Keep refrigerated.