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Holiday Cocktail Recipe: The Gingerbread Man From Muddy Leek
![image[1].jpeg](https://scpr.brightspotcdn.com/dims4/default/71ec676/2147483647/strip/true/crop/640x501+0+0/resize/1344x1052!/format/webp/quality/90/?url=http%3A%2F%2Fscpr-brightspot.s3.us-west-2.amazonaws.com%2Flegacy%2Fi%2Fad2bea4f5401547b3a14910be20ce3bc%2F5b29e4e10161a1000dd674c9-original.jpg)
Photo courtesy of Muddy Leek
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:
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.
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You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
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