Gingerbread & Salted Caramel Manhattan

• 50ml Bourbon / Rye Whisky or Cognac
• 10ml Red Vermouth
• 10ml Mathieu Teisseire Gingerbread Syrup
• 5ml Mathieu Teisseire Salted Caramel Syrup
• 2 Dashes Angostura Bitters

Hibiscus flower in syrup.

Coupé

1. 1 Place all ingredients into a mixing glass full of ice.
2. 2 Stir to mix. Chill and dilute.
3. 3 Strain into a Coupe glass.
4. 4 Garnish and serve.