This is a classic whiskeysour cocktail, with the addition of goldschlager, a cinnamon-flavoured schnapps, made with edible gold flakes, fresh grated ginger and a vanilla syrup.
Festive Whisky Sour Recipe
Makes 1 Drink: One measure is equivalent to 25 ml or 1 Fld oz
- 2 measures bourbon
- 1 measure goldschlagger
- ½ measure vanilla syrup (bought or made)
- 1 measure fresh lemon juice
- 1 tsp of grated fresh root ginger
- crushed ice
- 3 or 4 ice cubes
Garnish & Decorate
- wedge of lime
- cinnamon stick to stir
Make the Vanilla Syrup: Put 400 grams of caster sugar into a small saucepan, cover it in 400ml of water, and then slowly bring this up to the boil, stiring frquently. Once at the boil, reduce the heat. Slice a vanilla bean lengthways, with a sharp knife, almost in half, leaving it joined just at the top. Scrape out the seeds and add the sliced vanilla bean and the seeds into the syrup. Simmer the syrup slowly to fully dissolve the sugar and thicken the syrup. Once thickened, take it off the heat, and let the syrup cool fully, then use. Remove the vanilla bean, and store any left over Vanilla Syrup for other cocktails in a sealed bottle.
To make the cocktail: In a cocktail shaker combine the bourbon, vanilla syrup and grated ginger. Top up with the lemon juice and shake in the shaker, with a handful of crushed ice. Strain into a large ‘old fashioned’ whisky rocks glass, over three or four ice cubes. Place a cinnamon stick in to stir, and stir in the goldschlagger, leave the stick in, and decorate with a lime wedge.