Mixologist: The Christmas Pick-Me-Up

Just in case you prefer to drink your cookies, here’s something with gingerbread syrup.

Recipe courtesy of Mike Birdsey at Boehmer Restaurant.


2 oz. 360 Double Chocolate
Single shot of espresso
0.75 oz. gingerbread syrup


Shake hard with ice; double strain in to glass. Garnish with three coffee beans in the centre.

Gingerbread Syrup Ingredients

2 cups water
2.5 cups sugar
3 tsp. fresh grated or ground ginger
1 tsp. vanilla extract
3/4 tsp. cinnamon


Combine all ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.

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