Support for LAist comes from
True LA stories, powered by you
Stay Connected

Share This

Food

Holiday Cocktail Recipe: The Gingerbread Man From Muddy Leek

image[1].jpeg
Photo courtesy of Muddy Leek
Our reporting is free for everyone, but it’s not free to make.
LAist only exists with reader support. If you're in a position to give, your donation powers our reporters and keeps us independent.

Now that the weather is finally reflecting the season, it's time to get your sip on. We're going to continue pushing out holiday cocktail recipes throughout the month that'll help you prepare for your winter entertaining.

Bartender Sara Kay Godot from Muddy Leek shares this recipe for The Gingerbread Man. She says, "It tastes just like toasty, homemade gingerbread, straight from a kitchen that's filled with love."

Behind the bar in Culver City, she uses a fancy ice ball infused with cinnamon and meletti amaro to keep the cocktail cold, but at home you can just use an ice cube made with filtered water. (Those sphere cube makers would make an excellent stocking stuffer though. Hint hint.)

Here's how it's made:

Support for LAist comes from

The Gingerbread Man

1 1/2 oz cognac
1/2 oz VYA dry vermouth
1/2 oz Green Bar orange liquor
1/2 oz ginger syrup
3 dashes Angostura bitters

Shake the ingredients, then strain into a rocks glass. Ideally, you'd use an ice ball infused with cinnamon and meletti amaro to chill the drink, but traditional cubes will do. Grate fresh cinnamon on top for garnish.