Gingerbread

1 12 oz Blended Scotch
12 oz Bianco Vermouth
12 oz Mandarin orange juice
14 oz Apricot liqueur
14 oz Simple syrup (gingerbread syrup--see Notes)
2 ds Bolivar Bitters, Bittercube
1 wdg Mandarin (as garnish)
Instructions
Shake; strain; up; garnish.
Notes
Gingerbread syrup: Bring 1 c. ea. brown sugar and water to a boil. Toss in 1 inch of peeled ginger, chopped; 8 cloves; 2 cinnamon sticks; 1/2 t. allspice berries; chopped 1/2 nutmeg and simmer covered for 10 minutes. Let cool and fine strain.
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