If you follow me on Instagram you may have seen ‘Gingey’ (the gingerbread man featured on the cover of my book) on the run at various locations across the globe. This spicy festive cocktail is dedicated to him.
Gingerbread Vodka
1 cinnamon stick c. 6-7cm
½ tsp peppercorns
½ coriander seeds
2 cloves
25g grated fresh ginger
¼ freshly grated nutmeg
1 tsp finely grated orange zest
350ml vodka
2 tbsp (about 25g) treacle
Use a spice grinder to coarsely grind the cinnamon, peppercorns, coriander seeds and cloves. Place in a jar with the fresh ginger, nutmeg and orange zest. Stir 1-2 tbsp vodka into the treacle (heat gently in a microwave if necessary for a few seconds to ‘dissolve’ it). Add this to the jar followed by the remaining vodka. Give it a good shake then store in a cool dry place for at least seven days (longer won’t hurt). Strain and decant into a bottle then use in cocktails.
Runaway Ginger Cocktail (Serves 1)
1 tsp runny honey
1 tsp lemon juice
2 tbsp (30ml) gingerbread vodka, chilled
1 tbsp (15ml) dark rum, chilled
Ice
Dry sparkling cider, chilled
Sliced ginger to serve
Dissolve the honey in the vodka and rum then pour into a cocktail shaker containing ice. Give it a good shake before pouring into a glass then topping up with sparkling cider