Gingerbread House Cocktail

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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