Ingredients
For the spiced espresso:
6 oz. (185 ml) hot espresso
2 cinnamon sticks, broken into pieces
1 slice dried ginger (about 2 g)
For the molasses syrup:
1/4 cup (2 fl. oz./60 ml) blackstrap molasses
1/4 cup (2 fl. oz./50 ml) warm water
For an espresso martini:
1 1/2 oz. (45 ml) Johnnie Walker Black Label Scotch
1 dash Angostura Aromatic Bitters
1 piece candied ginger
For a nonalcoholic ginger snap:
2 oz. (60 ml) Seedlip Spice 94
1 dash Fee Brothers Old Fashion Aromatic Bitters
1 piece candied ginger
Directions
To make the spiced espresso, in a small bowl, combine the espresso, cinnamon and ginger. Set aside to steep for 20 minutes. Pour through a fine-mesh sieve. Discard the solids and transfer the liquid to a covered container and chill until cold.
To make the molasses syrup, in a small jar, combine the molasses and water. Shake until thoroughly combined. Set aside.
If making an espresso martini, in a cocktail shaker filled with ice, combine 1 oz. (30 ml) of the spiced espresso, 3/4 oz. (22 ml) of the molasses syrup, the Scotch and bitters. Shake until well chilled and double strain into a chilled coupe glass. Garnish with the candied ginger skewered on a cocktail pick and serve immediately. Makes 1 drink.
If making a nonalcoholic ginger snap, in a cocktail shaker filled with ice, combine 1 oz. (30 ml) of the spiced espresso, 3/4 oz. (22 ml) of the molasses syrup, the Seedlip Spice 94 and bitters. Shake until well chilled and double strain into a chilled coupe glass. Garnish with the candied ginger skewered on a cocktail pick and serve immediately. Makes 1 drink.
Recipe courtesy of Charles Joly of Crafthouse Cocktails