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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

    Pain d'Epices
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    Naples Beach Rum Punch

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