Good morning,

Today is the final day of what we now know it as, syrup week. We’re going to finish off with a tasty and a little bit ‘out there’ syrup in terms of it being used for cocktails. You will usually find this syrup in the likes of Starbucks or any other coffee shop for that matter as it goes great in a Latte! However, we’re concentrating on it being used for cocktails and will give you a recipe for a tasty cocktail after the syrup recipe.

Ingredients

- 1 1/2 cups water
- 1 cup granulated sugar
- 1/4 teaspoons ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract

Method

Add all the ingredients into a pan and allow it to be brought to the boil. Keep stirring the ingredients whilst it is being brought to the boil to combine the flavours. Once it reaches boiling point, turn down the heat and let it simmer for 10-15 minutes. Once you think everything has dissolved, take off the heat and leave to cool. Then store in a glass bottle and use when needed.

Recommended Cocktail

Gingerbread Apple Crisp

Ingredients

- 2 oz. Bacardi Big Apple rum
- 2 oz. apple juice
- Splash of lemon juice
- 1oz of Gingerbread Syrup

Add all the ingredients into a shaker with ice and shake hard. Strain into a chilled cocktail glass. Serve with an apple slice for garnish.

An optional extra is to rim the glass with sugar syrup and add finely crushed gingerbread crumbs to the rim.

Thats all for this morning but please pop back to take a look at what we’re having for cocktail friday!

Thanks for reading and we hope you have enjoyed the syrups this week. Be sure to let us know what you think after trying them out.

Andy