Cinnamon Gingersnap Espresso Martini Cocktail Gift Set

Summary

Here, James Beard Award-winning bartender Charles Joly shares his recipe for two wintery drinks reminiscent of a gingersnap cookie. One version is made with Scotch, while the second uses Seedlip Spice 94 for a nonalcoholic drink that can be enjoyed any time of day. The recipe makes enough spiced espresso and molasses syrup for about five cocktails, so invite some of your favorite folks over for drinks this holiday season.

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Cinnamon Gingersnap Espresso Martini Recipe

Ingredients

For the spiced espresso:

6 oz. (185 ml) hot espresso

2 cinnamon sticks, broken into pieces

1 slice dried ginger (about 2 g)

For the molasses syrup:

1/4 cup (2 fl. oz./60 ml) blackstrap molasses

1/4 cup (2 fl. oz./50 ml) warm water

For an espresso martini:

1 1/2 oz. (45 ml) Johnnie Walker Black Label Scotch

1 dash Angostura Aromatic Bitters

1 piece candied ginger

For a nonalcoholic ginger snap:

2 oz. (60 ml) Seedlip Spice 94

1 dash Fee Brothers Old Fashion Aromatic Bitters

1 piece candied ginger

Directions

To make the spiced espresso, in a small bowl, combine the espresso, cinnamon and ginger. Set aside to steep for 20 minutes. Pour through a fine-mesh sieve. Discard the solids and transfer the liquid to a covered container and chill until cold.

To make the molasses syrup, in a small jar, combine the molasses and water. Shake until thoroughly combined. Set aside.

If making an espresso martini, in a cocktail shaker filled with ice, combine 1 oz. (30 ml) of the spiced espresso, 3/4 oz. (22 ml) of the molasses syrup, the Scotch and bitters. Shake until well chilled and double strain into a chilled coupe glass. Garnish with the candied ginger skewered on a cocktail pick and serve immediately. Makes 1 drink.

If making a nonalcoholic ginger snap, in a cocktail shaker filled with ice, combine 1 oz. (30 ml) of the spiced espresso, 3/4 oz. (22 ml) of the molasses syrup, the Seedlip Spice 94 and bitters. Shake until well chilled and double strain into a chilled coupe glass. Garnish with the candied ginger skewered on a cocktail pick and serve immediately. Makes 1 drink.

Recipe courtesy of Charles Joly of Crafthouse Cocktails