The GINgerbread Cookie

The GINgerbread Cookie

2018 "12 Days of Cocktails" Cocktail Winner
Recipe by Chrissy

• 3 oz Conniption Navy Strength Gin 
• 1/2 oz Zucca Rabarbaro Liqueur  
• 1/2 oz Krupnikas Honey Spiced Liqueur 
• 2 oz sweetened condensed milk  
• 1 oz ginger syrup   
• 1 egg  
• 4 generous dashes of Crude "Sycophant"    

Instructions

Mix all ingredients except for nutmeg into a shaker with ice. Shake vigorously until the egg is fully incorporated and the drink is very cold and somewhat frothy. Strain into two glasses; top with a sprinkle of nutmeg. 

Ginger syrup:  grate or finely chop a small- to a medium-sized piece of fresh ginger peeled into a small saucepan. Add 1 1/2 cups of water and 3/4 cup sugar. Boil until thickened and syrupy; strain out ginger and cool.