Ginger snap cocktail

Dark rum and cinnamon schnapps are so much more fun than a biscuit!
  • 60ml ginger beer
  • Finely ground gingerbread biscuit
  • Ice
  • 15ml ginger juice
  • 45ml dark rum
  • 4ml cinnamon schnapps
  • Pinch ground cloves
  • 1 egg white
  • 1 cinnamon stick
  • Crystallised ginger square
1) Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Then dip the martini glass into a saucer of ground biscuit.

2) Scoop the ice into a shaker and pour in the ginger juice, rum and cinnamon schnapps. Add the pinch of ground cloves and the egg white to the shaker. Shake vigorously for at least 20 seconds until the drink is frothy and foamy. The longer you shake, the foamier the drink.

3) Add the ginger beer and stir slightly. Pour into a glass. Garnish with a cinnamon stick and crystallised ginger square, and sprinkle the top with finely ground gingerbread cookie.

Recipe courtesy of Jill Davie

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