Ginger On A Run

  • 2 oz Gingerbread infused Irish Whisky
  • 0.5 oz Clément Créole Shrubb
  • 0.25 oz Goldschlager
  • 1 oz Fresh Orange Juice
  • 0.5 oz Fresh Lemon Juice
  • 1 bar spoon Pumpkin Butter (Trader Joe’s brand)
  • Pinch of Cayenne Pepper
  • 2 oz Ginger Beer
  • Salted Cacao Bitters
  • Rim: Gingerbread Crumble


Gingerbread Infused Whisky:

In a mason jar combine 1 cup of whisky and 2 gingerbread cookies. Seal tightly and let stand for six to eight hours, shaking it up occasionally. Strain through a super fine mesh or a nut milk beg to get rid of all the solids. Best to use right away or keep refrigerated in a clean jar. 


Add the first seven ingredients into a cocktail shaker with ice. Shake it up well. Double strain into a chilled cocktail glass. Top it off with ginger beer and add a dash of bitters.  Cheers to the season!