Sorry for the delay in these two cocktails, I was on a business trip and thought I’d have time to write up some posts, but didn’t. So I’m cramming 2 in to this post.
I’m also planning to bake some more cookies this afternoon. This will be my first attempt at gingerbread men! Fingers crossed that things go well. I’ll update you on that tomorrow.
And speaking of gingerbread, that is the inspiration for the next cocktail!
Cocktail # 8: Gingerbread Cocktail
This recipe will take some time but it will taste just like gingerbread!
Here’s the recipe:
- For Syrup:
- 1 cup water
- 1½ cups sugar
- 1-inch piece fresh ginger, thinly sliced
- 2 cinnamon sticks
- 3 whole cloves
- 1 cup boiling water
- 2 tablespoons instant espresso powder
- 3 to 4 tablespoons hazelnut liqueur (recommended: Frangelico), optional
- 4 ounces (1/2 cup) Kahlua
- For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
- Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.
- 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. Set aside to cool.
- Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.
This next cocktail is beautiful and simple not to mention delicious, but then what champagne cocktail isn’t delicious? It combines the iconic flavors of strawberries and champagne.
Here’s the recipe from foodnetwork.com:
Cocktail # 9: Grand Champagne Cocktail
- 4 shots orange-flavored liqueur (recommended: Grand Marnier)
- 4 teaspoons honey
- 4 fresh strawberries, tops trimmed
- 1 bottle Champagne, well chilled
- Special equipment: 4 chilled Champagne flutes
Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.