This festive cocktail from Lisa Cach, the author of the 1,001 Erotic Nights Series is a little bit naughty (and she should know!), a little bit nice. Cinnamon and ginger give a hint of holiday mischief, but are softened by the apple brandy.
The Naughty Nicholas
2 oz. Laird’s apple brandy
¾ oz. ginger liqueur, like Giffard’s Ginger of the Indies or Domaine de Canton
½ oz. fresh lemon juice
¼ oz. cinnamon syrup*
4 dashes Angostura bitters
Cinnamon stick, apple wedge, or wheel of candied ginger (optional)
Pour first five ingredients into a cocktail shaker. Fill with ice.
Shake hard for at least 15 seconds. Strain into a cocktail glass.
Garnish cocktail with a wheel of ginger or wedge of apple on the rim, or with a cinnamon stick in the glass.
*Cinnamon syrup can be found wherever coffee syrups are sold. Or you can make your own.
2-3 cinnamon sticks (Note: Don’t use ground cinnamon, as it forms a slimy sludge)
1 cup sugar
1 cup water
Put all ingredients in a pan, bring to a boil, then simmer for 5-10 minutes. Turn off heat and let sit for a couple hours.
Either use immediately, or let steep for up to 24 hours to increase the cinnamon bite.
Remove cinnamon sticks and refrigerate syrup.
Syrup should be good to use for up to two weeks, if kept refrigerated. If you start seeing strands of cloudiness in it, discard.
Image courtesy Lisa Cach