*These images and recipe were originally sponsored by Bombay Sapphire on Instagram. Intended for a 21+ audience only. Please drink responsibly.

Am I the only one who thinks there’s something inherently festive about chickens destroying gingerbread people? Just me? Okeeeeeee. I can live with that.

This drink is a holiday twist on the Ramos Fizz…that beautiful, tricky, foamy egg white cocktail that I am sworn frenemies with. I love them, but I struggle to make them. So I keep making them because I ain’t no quitter. I SHALL PERSEVERE!!!!

Anyhow…let’s do this.

GINGERBREAD MAN FIZZ

Makes one cocktail.

• 1.5 parts Bombay Sapphire Gin

• 1 parts fresh lemon juice

• 1 parts Gingerbread simple syrup (see below)

• 5 parts Melted vanilla bean ice cream

• 1 fresh egg white

• Chilled club soda

• Gingerbread man cookie to garnish (these are from Trader Joe’s and they are DELICIOUS)(Right chickens?)

  
  

  To make Gingerbread Simple Syrup:

• 1 cup water

• 1/2 cup dark brown sugar

• 1 tbs blackstrap molasses

• 1 cinnamon stick

• 6 cloves

• 6 peppercorns

• 1/2 tsp nutmeg

• 1/2 tbs ginger

• 1/2 tsp vanilla extract

  Combine all ingredients in a small saucepan. Slowly simmer over medium heat for 20 minutes. Allow mixture to cool, then strain into an airtight container and store in fridge.

  
  

  To make the GINgerbread Man Fizz:

  Combine gin, lemon juice, simple syrup, ice cream, and egg white in a shaker with no ice. Shake thoroughly and aggressively for at least 20 seconds. Add ice and shake until chilled and frosty. Strain contents into a chilled Collins glass. Rinse the rest of the foam from the shaker with a bit of club soda and strain into glass. Top glass with more chilled club soda. Garnish with a gingerbread man cookie and guard it with your life. 

*These images and recipe were originally sponsored by Bombay Sapphire on Instagram. Intended for a 21+ audience only. Please drink responsibly.