Pain d'Epices

Ingredients

• 1.67 oz Havana Club® Añejo Especial
• 1 oz Pedro Ximénez Sherry
• 0.5 oz Monin® Gingerbread Syrup
• 1.5 oz Orange Juice

Instructions

1. Begin by chilling a martini glass.
2. Combine Havana Club® Anejo Especial Rum, Pedro Ximinez Sherry, and Monin® Gingerbread Syrup in a mixing glass with ice.
3. Juice half of an orange by hand, adding 1.5 oz of fresh juice to the mixture.
4. Stir the ingredients slowly and for a period of time to ensure thorough mixing.
5. Strain the mixed drink into the chilled martini glass.
6. Serve your Pain d'Epices immediately.