Royal Gingersnap

• 1 12 ounces canadian rye whiskey (Crown Royal)
• 1 tablespoon orange marmalade
• 1 slice orange
• 1 maraschino cherry
• 2 dashes ginger syrup
• powdered sugar, for garnish (optional)
• cinnamon, for garnish (optional)
• orange zest, for garnish (optional)

1. Prepare a rock glass by frosting the rim with a mixture of powdered cinnamon and sugar.
2. Muddle the fruits together with the marmalade and the syrup in the bottom of a mixing glass, then add Canadian rye whiskey and ice.
3. Shake well and strain the drink into the prepared rock glass over ice.
4. Garnish with a flamed orange zest if desired.
5. If you want to make your own ginger syrup, place one cup sugar, 1 three-inch piece ginger and 2 cups water in a medium saucepan; bring to a boil.
6. Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong.
7. Let cool; strain before using.
8. Store in an airtight container, refrigerated, up to a week.
9. This makes one cup.
10. (For a more intense flavor, make this syrup a day before using, allowing the ginger to sit in the syrup, refrigerated, overnight.
11. ).

canadian rye whiskey, orange marmalade, orange, maraschino cherry, ginger syrup, powdered sugar, cinnamon, orange zest

Taken from www.food.com/recipe/royal-gingersnap-310387 (may not work)