Thursday, November 25, 2010

Gingerbread Manhattan

Something I'm thankful for is the discovery of the Gingerbread Manhattan. It was an idea of Matt Parkinson of Viand restaurant in Chicago because the establishment was using gingerbread syrup for some of it's coffee drinks. Matt decided try switching out the sweet vermouth for the syrup and low and behold, the drink was born. It's great to have this as one of you're holiday drinks and it's really easy to make.

God bless and Cheers,

John Apodaca

Gingerbread Manhattan 

3 oz of Bourbon ( Buffalo Trace)
1/2 oz of gingerbread syrup ( Torani brand )
1 dash of Angostura bitters
Marasca cherry from Italy (Luxardo)
Crystallized ginger

Combine bourbon, gingerbread syrup and angostura bitters in a cocktail shaker with ice. Shake vigorously for 30 seconds and strain into a chilled cocktail glass. Garnish with a Marasca Cherry and crystallized ginger on a toothpick. 

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