Gingerbread House Cocktail

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.

Author

Brenton Mowforth

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 152F / 66.7C

Ingredients

• **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

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

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