Ginger Snap
What is a Ginger Snap made out of? Sweet, and spice and everything nice, of course! This week's signature cocktail, the Ginger Snap, is a great little concoction that combines some of the most delicious seasonal flavors out there. With a little cinnamon here, a little ginger beer there, this cocktail idea is a great and unique idea for you upcoming holiday festivities.
Ingredients
- 1 oz. ginger beer
- Ice
- 1 tsp. ginger juice
- 1 1/2 oz. dark rum
- 1 tsp. cinnamon schnapps
- Pinch of ground cloves
- 1 egg white
- Cinnamon stick
- Crystallized ginger square
- Finely ground gingerbread cookie
Directions
To make the Ginger Snap, pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Dip into a saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, rum and cinnamon schnapps into a shaker. Add a pinch of ground cloves. Separate an egg and add egg white to shaker. Shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the foamier the drink. Add ginger beer and stir slightly. Pour into glass.Garnish with a cinnamon stick and crystallized ginger square, and sprinkle the top with finely ground gingerbread cookies. You can substitute brown sugar or cinnamon sugar to rim glass.Source: Food NetworkThis Ginger Snap signature cocktail idea was brought to you by The Simplifiers - Austin’s top event planning and personal concierge firm, offering full service wedding planning for luxurious events, dreamy events, quirky events and everything else in between. For more information, visit thesimplifiers.com or give us a jingle at 512.695.7744.Raw Egg WarningFood Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
