To make Gingerbread Tea syrup, place sugar, water, Gingerbread Tea and citrus peel in small saucepan on medium-high heat. Stir to dissolve sugar.
Once syrup begins developing bubbles around the rim, reduce temperature slightly and simmer for a further 10-15 minutes until syrup has thickened. Strain with a fine sieve and allow to cool.
Syrup is ready to use or can be stored in an airtight container in the fridge for up to 3 weeks.
To make a Gingerbread Cocktail (makes 1 cocktail)
Add 20 mls Gingerbread Tea syrup, 20 mls gin and 10 mls Cointreau to cocktail shaker (or jar with tight fitting lid) and shake vigorously until combined. In your chosen cocktail glass add 3-4 ice cubes.
Pour gingerbread-infused gin over ice and top up with chilled tonic. Garnish with a dried slice of citrus or a twist of fresh orange peel and enjoy!
