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