GERSHWIN COCKTAIL
Makes 2 cocktails
20
minutesVintage cocktails are always a fun exploration. We’ve reinvented the Gimlet, The French Horse and even a Moscow Mule. We loved the idea of a ginger-rich gin sip and noted that the classic cocktail called for ginger syrup. Enter our Gingerbread Cookie Tea. We used the steeped tea to create a big batch of cocktail syrup. Oh, and the Rose Water? Don’t skip it. It’s just a few drops, but it’s so distinctive and beautiful.
Looking for more vintage recipes? Be sure to check out our 2022 Digital Holiday Lookbook – appropriately titled: Vintage.
Ingredients
For the Simple Syrup:
1 cup water
1 Tbl Gingerbread Cookie Tea
1 cup sugar
For the Cocktail:
4 oz gin
2 oz Ginger Simple Syrup
1 oz lemon juice
4 drops Rose Water
Lemon zest strips for serving
Instructions
- Bring the water to a boil and add in the Gingerbread Cookie Tea. Steep for 4 minutes. Strain off the leaves. Use the tea to make the simple syrup by combining the tea and sugar in a small saucepan. Simmer until the sugar dissolves and the mixture thickens slightly. Chill.
- To make the cocktail, fill a shaker with ice. Add in the gin, Gingerbread Cookie Simple Syrup and lemon juice. Shake until the exterior of the shaker is frosty.
- Strain the cocktail into glasses and drip the Rose Water on each cocktail. Serve with a twist of lemon zest.
