Gingerbread House Cocktail
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Anova
Pro-level cooking techniques made simple.
Ingredients for 1
**For the Gingerbread Syrup**
250ml (1 cup) 1:1 brown sugar simple syrup
45g (about ⅓ cup) peeled and chopped fresh ginger
2 cinnamon sticks
**For the Cocktail**
2 fluid ounces dark rum
1 fluid ounce fresh lime juice
1 fluid ounce Gingerbread Syrup (from above)
½ fluid ounce Amontillado sherry
4 dashes Angostura bitters
3 to 6 dashes Miraculous Foamer or other egg-free foaming liquid
Paychaud’s bitters, for garnish
Directions
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Step 1
Make the syrup: Attach the Anova Precision Cooker to a vessel of water and set the temperature to 152°F (67°C).
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Step 2
Combine the simple syrup, ginger, and cinnamon sticks in a chamber vacuum pouch and seal using the normal vacuum and normal seal in the Anova Precision Chamber Vacuum Sealer. Transfer to the water bath and cook for 2 hours.
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Finishing Steps
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Step 0
Strain the mixture through a fine-mesh strainer into a storage container. Refrigerate for up to 2 weeks.
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Step 1
Make the cocktail: Combine the rum, lime juice, gingerbread syrup, sherry, bitters, and foamer in a cocktail shaker. Dry shake until the mixture is agitated and bubbly, at least 30 seconds. Fill the shaker with ice and shake again until chilled, about 30 seconds. Pour into a coupe glass and garnish with a spritz of Paychaud’s bitters. Serve immediately.