Preparing this impressive red nose gimlet involves making cinnamon syrup a day ahead, allowing it to infuse, and adding a flavorful mix with sloe gin and apricot brandy.
The cinnamon syrup is easy to make: dissolve caster sugar in water, simmer, infuse with a cinnamon stick overnight, and refrigerate for future use in drinks or desserts.
For an eye-catching presentation, rimming the glass with lime sherbet adds sweetness and flavor; use either homemade or store-bought sherbet to enhance the drink experience.
The recipe yields more syrup than needed, making it a versatile ingredient for various desserts, or as an invigorating addition to warm beverages like tea or hot chocolate.
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