The Hotel Del Coronado is a beautiful sight to behold this time of year.
Photo courtesy of eCoronado
We made this Gingerbread Cocktail last night, as a "traveler" for the parade and holiday festivities. Although the recipe calls for serving it chilled, over ice, it was quite nippy out and we opted for a warm version. I did try it tonight, chilled, straight up. Both ways are very festive for a little holiday cheer! Surprisingly, it really does taste like gingerbread!
Gingerbread Cocktail
Courtesy of Giada De Laurentiis
Syrup:
1 cup water
1 1/2 cups sugar
1-inch piece fresh ginger, thinly sliced
2 cinnamon sticks
3 whole cloves
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.
Espresso:
1 cup boiling water
2 tablespoons instant espresso powder
5 tablespoons hazelnut liqueur, such as Frangelico
4 ounces (1/2 cup) Kaluha
In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and Frangelico, 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.
Happy Holidays!
This sounds heavenly! And I love that picture with the fireplace (love your firescreen - Southern Living At Home, right?) :-)
ReplyDelete-Amy
www.singforyoursupperblog.com
Amy,
ReplyDeleteThank you. Yes, I do believe the screen came from Southern Living At Home!
Your photos, not to mention your culinary creations and blogging, simply blow me away. I hadn't checked out the blog since August. Am really impressed. Love it.
ReplyDeleteOooh, I love special little martinis like this! This sounds great!
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