Time:
Complexity: easily
Servings: 1

The name of this cocktail can be translated from English as "gingerbread cookie." After all, that's precisely the flavor it gets from the mixture of ginger beer, ginger juice, cinnamon, and rum, making it one of the best New Year's and Christmas cocktails. Make this cocktail for your guests at a holiday party, garnish the glasses with crushed gingerbread cookies and candied ginger peel, and your unique treat will be long remembered.

Ingredients:

• 30 ml ginger beer
• Ice
• 1 teaspoon ginger juice
• 45 ml dark rum
• 1 tsp. schnapps with cinnamon flavor
• A pinch of ground cloves
• 1 egg white
• Cinnamon stick
• Candied ginger
• Crushed gingerbread cookies

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ginger beer, ginger root, rum, schnapps, carnation, eggs, cinnamon, candied fruit, shortbread cookies

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Preparation:

Step 1
• Pour a small amount of ginger beer into a saucer to dip the martini glass and wet the rim. Then dip the rim of the glass into a saucer of crushed cookies. Fill a shaker with ice. Pour the ginger juice, rum, and cinnamon schnapps into the shaker. Add a pinch of ground cloves. Separate the egg yolk from the white and add the white to the shaker. Shake vigorously for at least 20 seconds, until the drink becomes foamy. The longer you shake, the foamier it will be. Add the ginger beer and stir briefly. Strain into a glass.
Step 2
• Garnish with a cinnamon stick and candied ginger, and sprinkle crushed gingersnaps on top.
  
  

  Note

  
  Instead of gingerbread cookies, you can coat the rim of the glass with brown sugar or a mixture of sugar and cinnamon.

Votes: 2

Author of the recipe - Jill Davie is the executive chef at Josie's Kitchen, a Los Angeles restaurant owned by Josie Le Balch.