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No. 21 of the #25cocktailsofchristmas & today we are sipping on a Gingerbread Amaretto Sour. The star of the show? The gingerbread syrup, which I highly recommend making at home!

Here’s how to make this one:
In a cocktail shaker add
1 egg white
1/2 oz gingerbread syrup
1 oz lemon juice
3/4 oz bourbon
1.5 oz amaretto
Dry shake without ice and shake again with ice
Double strain into a coupe glass
Garnish with a gingerbread cookie and freshly grated nutmeg!

Gingerbread syrup
In a medium sauce pan add:
1 cup water
1 cup brown sugar
1/4 cup molasses
2-3 cinnamon sticks
3-4 cloves, or 1 tsp ground clove
3-4 allspice berries, or 1 tsp ground allspice
1/2 tsp ground nutmeg
1 piece of ginger, I used a frozen ginger cube I made

Add on medium heat and stir until sugar dissolves. Once dissolved, let simmer for 8 minutes then let cool completely. Once cool, stir in 1-2 tsp of vanilla extract. Strain & store in the fridge for up to 4 weeks!

Xoxo, cheers