A festive and tropical Christmas cocktail that brings together spiced rum, vanilla from Licor 43, homemade gingerbread syrup, lime, and pineapple. Warm, aromatic, and refreshing — a Caribbean holiday twist in a glass.
Preparation: 5 minutes
Skill level: Intermediate
Serving: 1 Person
Preparation: 5 minutes
Skill level: Intermediate
Serving: 1 Person
1.5 oz Captain Morgan Spiced Rum
0.5 oz Licor 43
1 oz Gingerbread Syrup
0.85 oz Fresh Lime
2 oz Pineapple Juice
Ginger Bread Man and Dehydrated Pineapple
Moscow Mule mug
Shake and Strain
Fill your shaker completely with ice.
Add all liquid ingredients into the shaker.
Shake firmly for 8–10 seconds to chill and blend the flavours.
Fine strain into a rocks glass to remove small ice shards.
Add a large ice cube if desired.
Garnish with a dehydrated pineapple wheel or festive decoration.
Combine equal parts water and brown sugar in a pot.
Rough-chop fresh ginger and set aside.
Lightly toast the whole spices (cinnamon sticks, cloves, star anise) in the pot for a few seconds to release their aroma.
Add the water and sugar mixture, then stir until fully dissolved.
Add the fresh ginger and simmer gently for about 10 minutes to extract the flavours.
Turn off the heat, add a splash of vanilla extract and a spoon of honey for roundness.
Let the syrup rest for 20 minutes, then fine strain to remove all solids.
Bottle and refrigerate.
Combine equal parts water and brown sugar in a pot.
Rough-chop fresh ginger and set aside.
Lightly toast the whole spices (cinnamon sticks, cloves, star anise) in the pot for a few seconds to release their aroma.
Add the water and sugar mixture, then stir until fully dissolved.
Add the fresh ginger and simmer gently for about 10 minutes to extract the flavours.
Turn off the heat, add a splash of vanilla extract and a spoon of honey for roundness.
Let the syrup rest for 20 minutes, then fine strain to remove all solids.
Bottle and refrigerate.