Royal Gingersnap
Ingredients:
- 1 1/2 oz. Crown Royal Whisky
- 1 bar spoon of orange marmalade
- 1 slice orange
- 1 maraschino cherry
- 2 dashes ginger syrup
Prepare a rocks glass by frosting the rim with a mixture of powdered cinnamon and sugar. Muddle the fruits together with the marmalade and the syrup in the bottom of a mixing glass, and then add Crown Royal and ice. Shake well and strain the drink into the prepared rocks glass over ice. Garnish with a flamed orange zest.
Ginger Syrup Recipe:
Ingredients: 1-cup sugar, 1 three-inch piece fresh ginger, finely diced.
Place sugar, ginger and two cups water in a medium saucepan; bring to a boil. Reduce to a simmer, and cook about one hour, until ginger flavor is quite strong. Let cool; strain before using. Store refrigerated in an airtight container up to one week. Makes one cup. For a more intense flavor, make this syrup one day ahead.
Flamed Orange Zest:
Hold a lit match over the top of the Royal Gingersnap. With the orange twist in the opposite hand, point the outside of the twist toward the drink and hold it over the match. Squeeze the twist to release the oils and watch as they jump through the flame onto the top of the drink. Add the orange twist to the drink.
