Grumpy Gingerbread Bourbon Cockail

• portions: 1 serving
• temps actif: 5 minutes
• temps total: 5 minutes

Ingrédients

2 ounces (60 ml) bourbon whiskey

1/2 ounce (15 ml) Cynar

1/2 ounce (15 ml) cardamom and clove simple syrup (see note)

3 dashes Angostura bitters

Star anise (to garnish)

1/2 cup (100 grams) sugar

1/2 cup (118 ml) water

10 whole cloves

10 cardamom pods (green or a combination of green and black)

Instructions

For the cocktail

Fill a mixing glass with plenty of ice.

Pour in bourbon, Cynar, and syrup. Add three dashes of Angostura bitters.

Stir until very well-chilled.

Strain into a coupe glass, garnish with star anise, and, serve.

To make your own cardamom and clove simple syrup

In a small pot, combine 1/2 cup sugar and 1/2 cup water.

Crush 10 whole cloves and 10 cardamom pods (green or a combination of green and black) with the side of a chef's knife, in a mortar and pestle, or with a pulse or two in a clean spice grinder.

Add crushed spices to pot.

Bring liquid to a boil over medium-high heat, stirring until sugar is dissolved.

Reduce heat and simmer for two minutes.

Let syrup cool completely before using. You can store it tightly sealed in the fridge for up to a month.

Nutrition

• Calories: 300 kcal