Gingerbread Sour

 In Featured, The Originals by HBN


2 oz Bourbon
1 oz Gingerbread Syrup*
.5 oz Fresh Lemon Juice
.25 oz Allspice Dram
1 Egg White (or .75 oz Aquafaba for our vegan friends. Aquafaba is just the water from a can of low sodium chickpeas)

Garnish: Fresh Grated Cinnamon


*Gingerbread Syrup:

1 cup Brown Sugar
1.5 cup Filtered Water
3 inch Ginger Nub (peeled and sliced)
6 Cinnamon Sticks
2 Tbsp Whole Allspice
1/2 tsp Fresh Grated Nutmeg
1/2 tsp Cloves
2 tsp Vanilla Extract

DIRECTIONS: Toast the cinnamon, allspice and whole cloves in a small saucepan over medium heat for 2 minutes until fragrant, stirring occasionally. Turn down heat and add ginger, water, brown sugar, vanilla, nutmeg and cloves. Simmer for 20 minutes. Remove from heat, cover and let steep for several hours or overnight for more intense flavor. Strain the syrup and store in refrigerator for up to 1 month.

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