This recipe appears in:How To Make PDT's Gingerbread Man Cocktail
Catch the Gingerbread Man in liquid form in this delightful cocktail. Jim Meehan's molasses-happy drinkable rendition has sugar and spice and a blended rum that's seven-islands' nice.
Note: Banks '7 Golden Age Rum' is available in liquor stores and online. Do not substitute Domaine de Canton for the King's Ginger; they're quite different. Degroff's pimento bitters are also available online.
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- For the Molasses Syrup:
- 6 ounces Grandma's Molasses
- 6 ounces hot water
- For the Cocktail:
- 2 ounces Bank's 7 Golden Age rum
- 1/2 ounce molasses syrup
- 3/4 ounce The King's Ginger liqueur
- 1 barspoon Degroff's pimento bitters
- 1 egg white
- Garnish: Grated cinnamon
To make the molasses syrup: Stir molasses and hot water in a resealable jar until dissolved. Let cool before using. Molasses syrup can be stored in the refrigerator for up to 2 weeks.
To make the cocktail: Add rum, 1/2 ounce molasses syrup, ginger liqueur, bitters, and egg white to a shaker. Shake without ice for 10 seconds to break up egg white. Add ice to shaker and shake again until well chilled, about 15 seconds.
Double strain into chilled coupe glass. Grate cinnamon on top and serve.