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!