Gingerbread Apple Cocktail

• 2 ounces Domaine de Canton ginger and cognac liqueur
• 1 ounce vanilla vodka
• 2 1/2 ounces apple cider
• Dash of lemon juice
• Agave syrup (or honey) and finely crumbled gingersnap cookies, for rimming the glass
• Orange zest, for garnish (optional)

1. Spread agave syrup or honey on a plate and dip the rim of a chilled cocktail glass into it to lightly coat the edges.
2. Spread the crumbled cookies on another plate and dip the coated rim into the crumbs so that they adhere.
3. Add the liquid ingredients to a cocktail shaker with ice and shake well.
4. Strain into the prepared glass and float the orange zest on top.

ginger, vanilla vodka, apple cider, lemon juice, syrup, orange zest

Taken from cooking.nytimes.com/recipes/1292 (may not work)