Gingerbread House Cocktail

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This gingerbread syrup I made using the Anova Precision Chamber Vacuum Sealer and Precision Cooker is what brings this holiday story to life and the sherry binds all the ingredients together for a nice balance. Rum is used in this cocktail the same way molasses is used in the making of gingerbread cookies.
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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

  • Step 1

    Make the syrup: Attach the Anova Precision Cooker to a vessel of water and set the temperature to 152°F (67°C).

  • 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.

    • Finishing Steps

    • Step 0

      Strain the mixture through a fine-mesh strainer into a storage container. Refrigerate for up to 2 weeks.

    • 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.

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152 F / 66.7 C Recipe Temp
Recipe Time
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