Gingerbread martini

• vodka↗200ml ml
• hazelnut-flavoured liqueur↗50ml ml
• herbal digestif25ml ml

  or liqueur

• dark brown soft sugar↗50g g
• ground ginger↗1 tsp tsp
• ground cinnamon↗½ tsp tsp
• strip of lemon peel

Step-by-step instructions

1. 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.

2. 2

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

3. 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.