Pain d'Epices - Cocktail Recipe
Wondering how to make Pain d'Epices? Cocktail Builder will help!
Ingredients
- 1 2/3 oz of havana club anejo especial rum (alt: dark rum)
- 1/2 oz of monin gingerbread syrup (alt: maracuja syrup)
- 1 oz of pedro ximinez sherry (alt: fino sherry)
- 1/2 of squeezed orange juice (alt: orange juice)
Instructions
Chill a martini glass. Pour the rum, Pedro Ximenez and Monin pain d'epices (gingerbread) syrup over ice in a mixing glass. By hand, squeeze the juice from half an orange into the glass. Stir slowly and at length. Strain into a martini glass, and serve.More cocktails with dark rum
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