The perfect holiday cocktail, this gingersnap cookie cocktail really tastes like just that. A gingersnap cookie. Plus, it uses probably my favorite simple syrup of all time: toasted marshmallow. Your are not going to want to put this one down.
- ⅓ C. sugar
- 2 tsp. ginger
- 1 tsp. cloves
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- 2 oz. toasted marshmallow syrup (recipe below)
- 2 oz. whiskey or bourbon
- 2 oz. Amaretto
- 2 dashes of clove bitters (<- These are my all-time favorite)
Combine sugar and spices in a bowl. In a separate bowl, pour about a tbsp. toasted marshmallow syrup. Dip the rim of a Nick and Nora glass into the syrup, then into the sugar mixture. Set in the fridge to cool while you make the cocktails.
Fill a cocktail mixer halfway with ice. Add the syrup, whiskey and Amaretto. Stir for about 30 seconds.
Take your glasses out the fridge, divide drink evenly between both. Top each with a dash of clove bitters.
Toasted Marshmallow Syrup
- 1 Cup water
- 1 Cup granulated sugar
- 6 marshmallows
Combine the water and granulated sugar in a small saucepan over medium high heat.
While the sugar is dissolving, toast your marshmallows with a kitchen torch, in a wood burning fire (if you have one!) or carefully over a gas range. The key here is to get these guys with the toasty caramelization flavor, no matter how you go about doing it!
Add the toasted marshmallows to the simmering sugar and water. Stir until the marshmallows are dissolved (they will expand first as they heat up, but this process generally happens fairly quickly).
Store in an airtight container in the fridge for up to two weeks.