PDT's Gingerbread Man Recipe
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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- Yield:Makes 1 cocktail
- Active time: 5 minutes
- Total time:5 minutes
Ingredients
- 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
Directions
-
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.
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.
Double strain into chilled coupe glass. Grate cinnamon on top and serve.