Kris Kringle

Kris Kringle is a beautifully festive, winter-inspired sour that warms up a base of smoky mezcal with the cozy, nostalgic spice of gingerbread syrup. Shaken to a frosty chill with dry orange curaçao, crisp dry vermouth, fresh lemon juice, and aromatic dashes of vanilla bitters, this complex holiday libation is fine-strained into a chilled glass and elegantly finished with an expressed grapefruit twist.

Ingredients:

• 30 ml Del Maguey Vida Clásico Mezcal

• 15 ml Ferrand Dry Curaçao

• 15 ml Lemon juice (freshly squeezed)

• 10 ml Gingerbread sugar syrup

• 10 ml Strucchi Dry Vermouth

• 4 drops of Bob's Vanilla bitters

• 2 drops of saline solution (20g sea salt to 80g water) or a mere pinch of salt

Instructions:

• Select and pre-chill a Nick & Nora glass.

• Prepare garnish of grapefruit zest and mini gingerbread man &/or skewered crystallised ginger.

• Shake all ingredients with ice.

• Fine strain into a chilled glass.

• Express grapefruit zest twist over cocktail and discard.

• Garnish with a mini gingerbread man &/or skewered crystallised ginger.

Attribution:
Recipe: Simon Difford
Origin: Difford’s Guide
Photo: Difford’s Guide