In-house mixologist Alexis Morgan put together an awesome cocktail for the holidays using Blonde Rum, Bailey’s, coffee liquor, gingerbread simple syrup & cannoli cream. Check out how we make this festive drink & make it yourself using the recipe below!
Visit us until the end of December to try Alexis’s cocktail at Spuntino!
Crème de la Crème Recipe
1.5 fl oz. Papa Pilar Blonde Rum
.75 fl oz. Bailey’s
.75 fl oz. St. George Coffee Liquor
.75 fl oz. Gingerbread Simple Syrup
1 oz. Cannoli Cream
.05 oz Gingerbread Cookie Crumbs
1. In Shaker add Papa Pilar Blonde Rum, Baily’s, St. George Liquor, Cannoli Cream, and Gingerbread Simple Syrup (Add sugar, water, vanilla extract, cinnamon sticks, fresh ginger, nutmeg into a pot & bring to boil. Let cool.)
2. Add ice to pint
3. Empty contents of
pint glass into cocktail shaker.
4. Shake vigorously.
5. Strain contents of cocktail shaker into chilled Martini Glass
6. Garnish with gingerbread cookie crumbs