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Simmering wintertime spices down into syrup form, this gingerbread syrup adds a concentration of holiday spice to cocktails like The Ginger Rogers.
1/2 Tbsp. fresh ginger, diced
1 tsp. ground nutmeg
1 Tbsp. ground cinnamon
1/2 tsp. ground allspice
1 liter water
500 ml. sugar
500 ml. molasses
Toast spices in a dry saucepan for 3 minutes over medium-high heat, until aromatic. Add water, sugar and molasses and cook heat until sugar has dissolved and mixture is thick and syrupy. Cool, then pour through a fine mesh strainer to remove graininess of spices. Cover and keep refrigerated for up to 2 weeks.
Justin Tisdale, Market, Vancouver, B.C.