This is just what it says: the smell of the gingerbread syrup as the prosecco’s fizz spritzes it through the air is almost parodically festive. I use the French syrup (Monin’s Pain d’Epices) that bartenders have decorating their shelves and I get it online ( £7.74, thedrinkshop.com , a useful source of drinks and syrups), but now there’s a coffee shop at pretty well every corner, it’s easy to buy the gingerbread syrup they use at this time of year to douse their lattes.
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