Kicking off the Holiday Season in Coronado with a Gingerbread Cocktail

Coronado kicked off the holiday season last night with Santa arriving on the Ferry, kids playing in a huge mountain of snow, a parade down Orange Avenue, and tree lighting ceremony.

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!