• 200ml vodka
  • 50ml hazelnut-flavoured liqueur
  • 25ml herbal digestif or liqueur

For the ginger syrup


  • STEP 1

    First, make the ginger syrup. Put the sugar, ginger, cinnamon, lemon peel and a pinch of black pepper in a pan with 50ml water and bring to a simmer (watch closely, as it can bubble up). Stir once or twice until the sugar has dissolved. Turn off the heat and leave to infuse until cold.

  • STEP 2

    Strain through a fine mesh sieve and discard the lemon peel. Pour the syrup into a 500ml bottle along with all the alcohol and 100ml cold water. Shake and chill until needed.

  • STEP 3

    To gift, package up the cocktail base and the instructions: Chill, then divide between four chilled glasses and serve straightaway. The cocktail base will keep chilled for three days.

Goes well with


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