@gourmetglow takes us on a journey across the Black Forest with this moody, yet decadent spirit-forward delight!
Add the gin, crème de cacao, maraschino liqueur, spruce syrup and bitters to a mixing glass filled with ice. Stir for 30 seconds to chill and dilute then strain into a chilled martini glass. Serve garnished with a chocolate dipped half fig and edible glitter.
*Spruce Syrup – 200g Caster Sugar & 100g Spruce Tips
Add a small layer of sugar in the base of a jar, followed by a layer of spruce tips. Continue layering until all are used up. Seal and place on a sunny windowsill for 2 weeks until a syrup forms, invert the jar daily. Strain out the solids and store the syrup in the fridge.