Here’s a holiday twist on an old fashioned. Cheers!
Gingerbread Old Fashioned
- 2 ½ oz George Dickel Rye Whiskey
- ¾ oz Gingerbread Syrup
- 3x dashes Barrel Aged Bitters
- Swatch of Orange Peel
- Sugarplum (garnish)
Build, stir in a glass with ice and strain into a rocks glass with fresh ice. Garnish with orange twist (you can be super fancy and cut it into a little tree shape). We garnish with a homemade sugarplum at NW22nd—we’re sweet like that.
Nick’s Gingerbread Syrup
(This syrup is also fantastic with sparkling water for a non-alcoholic sparkler. We like it in coffee, too!)
1x 4-inch piece of fresh ginger, sliced into coins
1 tsp. ground nutmeg
1/2 tsp. fennel seed
1 cardamom pod
1 cinnamon stick, broken into pieces
1 tbsp. Allspice berries, cracked
1 liter water
500 ml. brown sugar
500 ml. blackstrap molasses
Toast spices in a dry saucepan for 3 minutes over medium-high heat, until aromatic. Add water, sugar, and molasses and cook heat until the sugar has dissolved and the mixture is thick and syrupy. Cool, then pour through a fine mesh strainer & coffee filter to remove the graininess of the spices. Cover and keep refrigerated for up to 2 weeks.