Golden Yuletide

Add all ingredients into a Boston shaker and perform a dry and wet double shake. Strain and fine strain into a coupette glass without ice or serve in a highball glass with ice cubes. Garnish with grated white chocolate.

In a pan, lightly toast the cinnamon, cloves, nutmeg, cardamom, coriander, tonka beans, and pepper over medium heat. Keep a close watch on the aroma; once it becomes strong, remove from heat to avoid burning. Let the spices rest for 2 minutes, then add the water. Place the pan back over medium heat and let the mixture infuse for about 5 minutes. Gradually add the honey, stirring to fully incorporate. Add the vanilla, Ponthier lime zest, and finely grated or thinly sliced ginger. Let the mixture simmer on low heat for around 1 hour, stirring every 10 minutes. After 30 minutes, take a cup of the mixture and pour it into another pan. Add the madeleines to this and allow them to absorb the syrup over low heat for 3-4 minutes. Once the madeleines are soaked, use an immersion blender to blend the entire mixture. Strain the mixture using cheesecloth or a French press. Pour the strained mixture back into the pan with the remaining infused syrup and let it steep for another 30 minutes. Once the infusion is complete, let the syrup cool slightly before straining it again. Transfer the filtered syrup into a clean bottle and store in the refrigerator.

Bartender’s Tip: Use this syrup to flavour hot drinks, pastries, or other cocktails.