Gingerbread Old Fashioned

Here’s a holiday twist on an old fashioned. Cheers!

Gingerbread Old Fashioned

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 fresh ginger, sliced into coins
1 tsp. ground nutmeg
1/2 tsp. fennel seed
1 cardamom pod
1 cinnamon stick, broken into pieces
1 tblsp. 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 sugar has dissolved and mixture is thick and syrupy. Cool, then pour through a fine mesh strainer & coffee filter to remove graininess of spices. Cover and keep refrigerated for up to 2 weeks.

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