Monday, November 23, 2015

Gingerbread Brandy Alexander

This drink came from Laura Lashley, head bartender at The Breslin Bar & Dining Room in New York and it is the perfect transition drink from Thanksgiving into Christmas. 

In a saucepan, heat:

- 2 cups brown sugar
- 2 cups water
- 2 inch piece of ginger root (peeled & chopped)
- 5 cinnamon sticks
- 1 teaspoon of grated nutmeg

Let simmer for 15 minutes. Cool and Strain.

Add 3/4 ounce if the mixture to 1 1/2 ounce brandy and 1 ounce heavy cream.
Shake over ice and strain into a glass rimmed with crushed graham crackers (optional).


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