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:
Ingredients
1 cup water
1 cup sugar
1 chai tea bag
1 Tbsp cloves
4 cinnamon sticks
4 6in orange rind peels

Directions
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.

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

Martini:
Ingredients
1oz galliano
1oz navon French vanilla liquor
1oz half and half

1Tbsp holiday spice simple syrup

Directions
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.
Enjoy!

Maralyn D. Hill and Brenda C. Hill
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Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.