1½ parts Angel’s Envy Bourbon Finished in Port Barrels
¼ part gingerbread demerara syrup (see recipe below)
¼ part allspice dram
Angostura Bitters
Combine all ingredients into a mixing glass with ice. Stir and strain into a rocks glass with a single large ice cube. Garnish with a gingerbread man hanging off the rim.
If you would like to make your own gingerbread syrup, we have a recipe for that as well.
Gingerbread Syrup:
To a large pot, add:
1.5 quarts water
2 vanilla beans, split
1 cinnamon stick
15 cloves
1 tablespoon molasses
10x ¼-inch thick medallions of fresh ginger root
Cook on induction burner at 270F until mixture boils, lower temp to 160F. Cook until it is aromatic and smells like gingerbread, about 8-10 minutes. Strain out solids and weigh remaining liquid. Add an equal measurement by weight of demerara sugar. Mix until sugar is dissolved.
