Our post of 12-8 was for Gogi’s Restaurant and their pumpkin flan. As we mentioned, Chef Gabriel Murphy runs the kitchen and Jonoah Murphy runs the front of the house including the bar. This post will feature Gabriel’s Holiday Martini that he developed for us. The entire Hill team enjoyed this–it was like a dessert.

Gogi’s Holiday Spice Martini

Holiday spice simple syrup:
1 cup water
1 cup sugar
1 chai tea bag
1 Tbsp cloves
4 cinnamon sticks
4 6in orange rind peels

Combine all ingredients in heavy bottom sauce pan and simmer over medium heat for 15-20 minutes.

Remove from heat, strain and allow to cool completely.

Save cinnamon sticks and orange peels for later use.

Wrap orange peels around cinnamon sticks and bake in 350 degree oven for 5 minutes.

1oz galliano
1oz navon French vanilla liquor
1oz half and half

1Tbsp holiday spice simple syrup

Dip a chilled martini glass rim in a cinnamon sugar mixture.
Pour ingredients over ice in shaker.
Shake well and strain into chilled martini glass.
Place garnish on edge of glass.

Maralyn D. Hill and Brenda C. Hill
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