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Should you tip for take-out?

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December 16, 2008

Happy Hour: Gingerbread Cocktail

by Paystyle


I’m a big fan of eggnog during the holidays (homemade, not store bought), but when the vibe calls for something a bit lighter and more refreshing without losing the flavors essential to the season, make a Gingerbread Cocktail instead. Here’s the recipe:

Gingerbread Cocktail
1 part vodka
1 part Domaine de Canton
3 parts apple cider
Splash of fresh lemon juice
Small dash of vanilla extract (approx. 1/8 tsp)
Graham crackers, brown sugar, and cinnamon for the rim (no need to be exact here, just adjust depending on taste and amount you want to make, though I’d go easy on the cinnamon as it’ll easily overpower)

For the rimming material, combine the graham crackers, brown sugar, and cinnamon in a food processor and process until graham crackers are completely crumbled and the ingredients are mixed together. Moisten the rim of a cocktail glass and dip it in the crumble mix.

Combine the remaining ingredients in a cocktail shaker with ice and shake vigorously. Strain into the glass and garnish with an orange twist. Cheers!

Come back every Wednesday for Paystyle’s weekly Happy Hour column.

Photography by Vanessa Bahmani

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