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Recipe courtesy of Jill Davie

Ginger Snap

  • Yield: 1 drink
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1 oz. ginger beer


1 tsp. ginger juice

1 1/2 oz. dark rum

1 tsp. cinnamon schnapps

Pinch of ground cloves

1 egg white

Cinnamon stick

Crystallized ginger square

Finely ground gingerbread cookie


  1. Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Dip into a saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, rum and cinnamon schnapps into a shaker. Add a pinch of ground cloves. Separate an egg and add egg white to shaker. Shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the foamier the drink. Add ginger beer and stir slightly. Pour into glass. 
  2. Garnish with a cinnamon stick and crystallized ginger square, and sprinkle the top with finely ground gingerbread cookie.

Cook’s Note

You can substitute brown sugar or cinnamon sugar to rim glass.

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