Pain d'EpicesAlcoholic

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Ingredients for a Pain d'Epices

• Havana Club® Anejo Especial Rum
• Pedro Ximinez Sherry
• Monin® Gingerbread Syrup
• Orange Juice

Quantities for one drink:

• 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

Blending Instructions:

• 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