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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.

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