Recipe courtesy of Kevin Denton
Gingerbread Daiquiri
Total:
8 hr 10 min
Prep:
10 min
Inactive:
8 hr
Yield:
1 cocktail
Level:
Intermediate
Total:
8 hr 10 min
Prep:
10 min
Inactive:
8 hr
Yield:
1 cocktail
Level:
Intermediate
Total:
8 hr 10 min
Prep:
10 min
Inactive:
8 hr
Yield:
1 cocktail
Level:
Intermediate

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

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.

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. 

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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