Pain d'EpicesAlcoholic

Pain d'Epices Recipe - How to make a Pain d'Epices

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

Serving Glass

Cocktail GlassCocktail Glass

Utilities

28.3ml
0.03oz

Print this Recipe
Rate it: