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A beauty from the bar at The Gilbert Scott, this whisky and ginger cocktail recipe is guaranteed to bring some warmth into your winter.
First published in 2015
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Ingredients
Metric
Imperial
- 40ml of Scotch whisky, Glenmorangie
- 20ml of King's Ginger liqueur
- 15ml of hazelnut liqueur, Frangelico
- 35ml of apple juice, cloudy
- honey
- 20ml of lemon juice
SAVE RECIPE
Method
1
Add all of the ingredients to a cocktail jug and stir
2
Quick-steam the mixture using the steam arm of a coffee machine for 5-6 seconds. - this quick steam heats up the cocktail without burning off the alcohol. Alternatively, you can enjoy cold, or stir in a dash of boiling water
3
Add to the chosen glass and garnish with a cinnamon stick and fresh lemon peel
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