Royal Gingersnap

1. 1

   Prepare a rock glass by frosting the rim with a mixture of powdered cinnamon and sugar.

2. 2

   Muddle the fruits together with the marmalade and the syrup in the bottom of a mixing glass, then add Canadian rye whiskey and ice.

3. 3

   Shake well and strain the drink into the prepared rock glass over ice.

4. 4

   Garnish with a flamed orange zest if desired.

5. 5

   If you want to make your own ginger syrup, place one cup sugar, 1 three-inch piece ginger and 2 cups water in a medium saucepan; bring to a boil.

6. 6

   Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong.

7. 7

   Let cool; strain before using.

8. 8

   Store in an airtight container, refrigerated, up to a week.

9. 9

   This makes one cup.

10. 10

    (For a more intense flavor, make this syrup a day before using, allowing the ginger to sit in the syrup, refrigerated, overnight.

11. 11

    ).

* Per serving · 4 servings · Values may vary.

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