Gingerbread Martini

Equipment

• Shaker
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• Strainer
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• Sieve
• Jigger
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• Barspoon
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• Cocktail glass

Ingredients

• 25 ml The Alpinist Swiss Premium Vodka
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• 50 ml Dry Vermouth
• 20 ml fresh lemon juice
• 25 ml Gingerbread syrup
• Ice
• To garnish: Lemon zest

Preparation

First, chill your glass with a little bit of ice. Add ice and all the ingredients to your shaker and shake vigorously for about 10 seconds. Remove the ice in your glass and double strain your mixture into it. Garnish with a lemon zest.

Recipe for Gingerbread Syrup

• 150 ml hot water
• 150 ml honey
• 1 whole nutmeg
• 1 stick of cinnamon
• 5 cm piece of ginger
• 50 ml amaretto

Get a Jam jar or something with a nice seal lid. Add the hot water, nutmeg and cinnamon into your jar. Peel the ginger and slice it. The thinner you slice, the more it will interact with the heat of the water. For the sweetness of this recipe we add honey. Now make sure you seal the jar properly and give it a nice gentle shake. Just to combine everything and to dissolve the honey. At this point to intensify the flavor, we are going to add some Amaretto. This will lift up all the flavors. also the fact that there is a little bit in here, you can keep the syrup in the fridge for 2 or 3 weeks, it will last nicely. Sieve and transfer to glass bottle and reserve.

Tip: The longer the ingredients are in the jar, the better they can combine and get a more intense flavor. It is therefore up to you, whether you want to use the syrup immediately or leave it to soak in for a while.