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Claus Cup | Taste and Tipple

Claus Cup

Baking spice blends with bitter amaro and citrus in this refreshing low-ABV cocktail.

Keyword Let's Get Blitzen
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 5 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • ¾ oz club soda
  • ¾ oz tonic water
  • 1 grapefruit twist
  • 1 slice of cucumber
  • 1 oz gingerbread syrup
  • ¾ oz lime juice
  • 1 oz Cynar
  • 1 oz Punt e Mes or 3/4 oz sweet vermouth & 1/4 oz Fernet Branca/bitter amaro
  • Garnish: cucumber ribbon
  • Garnish: grapefruit peel cut into a star
  • Garnish: mint bouquet

Gingerbread Syrup

  • 1 cup dark brown sugar
  • 1 cup water
  • 2 tbsp fancy molasses
  • 2 tbsp fresh ginger thinly sliced
  • 1 tsp whole allspice berries
  • 1 tsp whole black peppercorns
  • 5 whole cloves
  • 1 cinnamon stick

Instructions

  1. Charge a snifter with club soda and tonic water.
  2. Add grapefruit twist and cucumber slice to a shaker tin with syrup and muddle.
  3. Add remaining ingredients with ice and shake until well-chilled.
  4. Pour into prepared glass over pebbled ice.
  5. Garnish with mint bouquet and a cucumber ribbon skewered on a cocktail pick to create the look of a Christmas tree. Add a grapefruit peel star to the end of the skewer.

Gingerbread Syrup

  1. Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
  3. Remove from heat and let cool to room temperature.
  4. Fine strain into an airtight container.
  5. Store in the fridge for up to 1 month.