PDT's Gingerbread Man

Photograph: Linda Xiao

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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PDT's Gingerbread Man

About This Recipe

Yield:Makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
Special equipment:Shaker, mesh strainer
This recipe appears in: How To Make PDT's Gingerbread Man Cocktail


  • 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    Double strain into chilled coupe glass. Grate cinnamon on top and serve.


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