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.
Method:
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!
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