Gingerbread Cocktail

1. 1

   For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves.

2. 2

   Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

3. 3

   Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

4. 4

   Remove and discard the ginger, cinnamon, and cloves.

5. 5

   For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved.

6. 6

   Set aside to cool.

7. 7

   Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker.

8. 8

   Add the Kaluha and shake to combine.

9. 9

   Pour over ice-filled glasses and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.