Recipe courtesy of Kevin Denton

Gingerbread Daiquiri

  • Level: Intermediate
  • Total: 8 hr 10 min
  • Prep: 10 min
  • Inactive: 8 hr
  • Yield: 1 cocktail
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Ingredients

Gingerbread Rum: 

4 1/4 cups rum, such as Ron Zacapa

6 to 8 ounces gingerbread

Gingerbread Daiquiri:

1 ounce fresh lime juice

3/4 ounce cane syrup

1 organic egg white

Ice

Lime wedge

Pinch ground cinnamon

Pinch sugar

Directions

  1. For the rum: Place the rum in a non-reactive container. Wrap the gingerbread in cheesecloth and add to the rum. Allow to infuse overnight. Strain the rum through a cone filter.
  2. For the daiquiri: Combine 2 ounces infused rum, lime juice, cane syrup and egg white in a cocktail shaker. Shake vigorously without ice. Add ice to the shaker and shake a second time. Moisten the rim of a cocktail glass with the lime wedge. Rim the glass with equal parts cinnamon and sugar. Strain the cocktail into the glass.