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Pain d'Epices Recipe

Pain d'Epices Ingredients

  • 1 2/3 oz Havana Club Anejo Especial rum
  • 1 oz Pedro Ximinez sherry
  • 1/2 oz Monin gingerbread syrup
  • 1 - 1 1/2 oz freshly squeezed orange juice

    • Pain d'Epices Mixing Directions

    Chill a martini glass. Pour the rum, Pedro Ximenez and Monin pain d'epices (gingerbread) syrup over ice in a mixing glass. By hand, squeeze the juice from half an orange into the glass. Stir slowly and at length. Strain into a martini glass, and serve.

    Serve In:

    Cocktail Glass






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