Drink Me Recipe: Gingerbread Man

We here at BAS Headquarters are always thinking of new awesome things to bring to you, our dear (and depraved) readers.  So with this in mind we’ve teamed up with the fine folks over at Drink Me Magazine to bring you a new drink recipe every Thursday.  That way you can make yourself a little special sumptin-sumptin to aid you in your weekend wickedness. This week’s recipe, brought to you by the very esteemed Patrick Poelvoorde, is the Gingerbread Man.  Take it away Patrick!

Hello lades and lassies. I’m back with the newest installment of the recipes that make you feel good. '˜Tis the season for us to become obsessed with overindulgence and unbridled consumerism. That’s why I suggest getting liquored up and physical with somebody you just met. If that ain’t your style, then this week’s cocktail is sure to keep you warm during these chilly winter nights. With its duo of sweetness and spice, gingerbread has been synonymous with the holidays. I thought I would kick up this classic a bit with one of my favorite ingredients, alcohol. This creamy concoction will defiantly be a hit at your next shindig. It might even leave you feeling possessed by a kinda cute/kinda evil spirit (think Gary Busey in the much underrated The Gingerbread Man). Lets get a’ boozin’.

Gingerbread Man/$2.55

750 ml Brugal Anjeo Rum $18

750 ml Domaine de Canton Ginger Liqueur $25

22 oz Lost Coast Downtown Brown Ale $4

6 oz chilled brewed espresso $4

1 cup sugar $1

4 cinnamon sticks $1

1 pt. half and half $2

1 lemon for garnish $1

First off let’s make the cinnamon simple syrup by combining 1 cup water and 1 cup sugar. Bring to a boil and toss in the cinnamon sticks. Drop the heat to medium low and simmer for 5 minutes. Remove from heat and set aside to cool.

If you don’t have an espresso maker at home, then run to your favorite café and pick up a quad shot. That’s it for prep this time. Now for the fun stuff.

Drink Instructions

Step 1: Measure 1.5 oz of Brugal Anjeo Rum and 0.5 oz of Domaine de Canton Ginger Liqueur and pour into cocktail strainer.

Step 2: Measure 1 oz of Downtown Brown, 0.5 oz half and half, 0.25 oz chilled espresso and 0.25 oz cinnamon syrup.

Step 3: Add ice, pop on the lid and proceed to shake vigorously (the cocktail shaker not your body).

Step 4: Pour into chilled martini glass and garnish with a twisted peel of orange.

Step 5: Enjoy, rinse, repeat.

A votre sante!

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