Ginger Drop
Presented by Lisa Selman
Warm up in a snap with this deliciously modern citrus cocktail that tastes like home - gingerbread variety or not.
0 Ratings
Difficulty:
Intermediate
Glass:
Old fashioned
Ice:
Large cubes
Occasion:
Cool Weather, Aperitif
Garnish:
Lemon wheel
Recipe Ingredients
Servings 1
| 1 oz | Patrón Reposado |
| 1 oz | Belle de Brillet Pear Liqueur |
| .75 oz | Fresh lemon juice |
| .75 oz | Gingersnap syrup* |
| + | Bar Keep Baked Apple Bitters |
| 30 ml | Patrón Reposado |
| 30 ml | Belle de Brillet Pear Liqueur |
| 22.5 ml | Fresh lemon juice |
| 22.5 ml | Gingersnap syrup* |
| + | Bar Keep Baked Apple Bitters |
Unless noted, drinks should be made one at a time.
How to Make
- Mix all ingredients in a shaker.
- Strain over a large format ice cube in an old fashioned glass.
*Gingersnap syrup:
Take a cup of finely crushed gingersnap cookies, one cup sugar, one cup water, bring to a boil, allow to cool. Fine strain to remove large particles. Store in refrigerator for up to 4 weeks.
How to Shake & Strain
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