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)

Shake; strain; up; garnish.


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
Picture of Gingerbread
Craig Eliason
Created by
Craig Eliason, Saint Paul, Minnesota (USA)
Is the
author's original creation
Not yet rated
4 stars
(1 rating)
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