Imbibe Magazine asked top bartenders to devise a cocktail that embodies the essence of fruitcake. This recipe is one of the handful that they published in their 2015 holiday issue.

Who would have thought (well, I would have, actually) that fruitcake is much better to drink than to eat! Cinnamon syrup, ginger liquor, and pineapple juice successfully evoke fruitcake , with aged tequila bringing the warmth of a toasty fire.

If you like your drinks less sweet, I’d suggest pulling back a bit on the syrup and ginger liquor.

Enjoy!

Maria Inés Cocktail
(Craig Mrusek, Tender Bar + Kitchen, Pittsburgh)

2 oz. reposado tequila
1 oz. pineapple juice
.75 oz. ginger liqueur
.5 oz. cinnamon syrup
1 dash Angostura bitters

Garnish: maraschino cherries

Shake all ingredients with ice to chill then strain into a chilled glass and garnish.

For cinnamon syrup:

In a saucepan, bring 1 cup of granulated sugar, 1 cup of water and 4 cinnamon sticks, broken into large pieces, to a boil over medium heat. Reduce the heat to medium-low and let simmer for 8—10 minutes until the sugar has dissolved, stirring frequently. Remove from the heat and let cool. Discard the cinnamon sticks, strain into a clean glass jar and cover. Store refrigerated for up to 2 weeks.

Rating: 4