The City Magazine Since 1975

Clearly, You Can’t Catch Me

<p>The Spectator Hotel bar’s Steven Huddleston serves up a wintery, gingerbread-inspired cocktail</p>
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INGREDIENTS: 

1½ oz. ginger-infused St. George’s Terroir gin (recipe below)
3/4 oz. The King’s Ginger liqueur
1/2 oz. Edmond Briottet Crème de Cacao
1/2 oz. vanilla bean simple syrup mixed with St. Elizabeth Allspice Dram (recipe below)
Nutmeg, for garnish
Cinnamon, for garnish

For the ginger-infused gin:
750mL St. George Terroir gin
4 pieces of fresh ginger root, peeled and chopped

For the simple syrup mixture:
2 vanilla beans, split
1 cup water
1 cup sugar
Less than 1 cup St. Elizabeth Allspice Dram

DIRECTIONS: 

Combine all liquids in a glass with ice. Stir well and double strain into a “Nick and Nora” glass (a martini-type glass made popular after its use in the 1930s’ The Thin Man film series). Garnish with shaved nutmeg and cinnamon.

Note: At The Spectator, Huddleston uses a charcoal filtration system to create a close-to-clear cocktail. For the home mixologist, the drink will be darker in color, but still taste the same.

For the ginger-infused gin:

Add ingredients into an iSi Gourmet Whip rapid infuser. Flash twice using two nitrous oxide cartridges. Let mixture sit for three to five minutes, or until the bubbling subsides. Strain through cheesecloth.

(Don’t have a rapid infuser? Combine ingredients into glass container and let steep for 7 days—tasting every few days until you have a strong but smooth ginger flavor. Strain before use.)

For the vanilla-bean simple syrup mixture:

Combine the vanilla beans, water, and sugar and cook over medium heat for 25-30 minutes to make a vanilla-bean simple syrup. After 30 minutes, let cool and measure the liquid and set aside. Measure an equal amount of the St. Elizabeth Allspice Dram (for a 50/50 combination) and add to the simple syrup.