1 1⁄2 oz Blended Scotch
1⁄2 oz Bianco Vermouth
1⁄2 oz Mandarin orange juice
1⁄4 oz Apricot liqueur
1⁄4 oz Simple syrup (gingerbread syrup--see Notes)
2 ds Bolivar Bitters
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.
Cocktail summary

Created by
Craig Eliason, Saint Paul, Minnesota (USA)
Year
2020
Is the
author's original creation
Blended Scotch, Bianco Vermouth, Apricot liqueur, Bolivar Bitters, Mandarin orange juice, Simple syrup, Mandarin
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
4
1