Gingerbread Spice

Amaro Alpino, UpRoot Gin

The Gingerbread Spice features the Double Oak Rested Fernet Barrel UpRoot Gin – aged in used whiskey barrels and then finished in Fernet Gallo barrels for several months imparting a minty fresh finish. The Gingerbread Spice has loads of baking spice, light smoke and finishes long with Amaro Alpino flavors.

Glass:

Nick & Nora

Ingredients:

Fernet Barrel Rested UpRoot Gin 1.5 ounce
Amaro Alpino 0.5 ounce
Gingerbread Syrup* 1.0 ounce
Lime Juice 0.5 ounce
Simple Syrup+ 0.5 ounce
Smokey Syrup** 0.5 ounce

Garnish:

Dehydrated Orange and Star Anise

Method:

Shake all ingredients with ice and double strain into a Nick & Nora glass and garnish.

*Gingerbread Syrup Recipe: 3 cup water, 3 cup brown sugar, 1 cup molasses, 45 gram cinnamon sticks, 6 barspoons allspice, 0.5 teaspoon vanilla, 0.5 teaspoon almond extract

+Simple Syrup Recipe: melt one cup sugar in one cup water

**Smokey Syrup Recipe: 3 Lapsang Souchong Tea Bags, 1 cup water, 1 cup sugar. Steep tea bags in hot water and melt sugar. Strain tea bags and reserve liquid.

Tasting Notes:

Gin forward with amaro finish

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