Ginger Snap
A rim of crushed gingerbread cookies makes this ginger-beer-and-rum cocktail extra festive.
Yield: 1 drinkPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 ounce | ginger beer |
| ice | |
| 1 teaspoon | ginger juice |
| 1 1/2 ounce | . dark rum |
| 1 teaspoon | cinnamon schnapps |
| pinch of ground cloves | |
| 1 | egg white |
| stick | cinnamon |
| crystallized ginger square | |
| finely ground gingerbread cookie |
Directions:
Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Dip into a saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, rum and cinnamon schnapps into a shaker. Add a pinch of ground cloves. Separate an egg and add egg white to shaker. Shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the foamier the drink. Add ginger beer and stir slightly. Pour into glass.
Garnish with a cinnamon stick and crystallized ginger square, and sprinkle the top with finely ground gingerbread cookie.
Source: foodnetwork.com
