I was supposed to be in San Francisco for the weekend, our final show of the holiday. Sadly, the dog got sick which meant I had to stay home, since we didn’t feel comfortable boarding her. Hubby had to go to the event without me, so that equated to some unplanned time off this weekend. I actually didn’t know what to do with myself, we have been going non-stop for the past month and a half or so. I seriously actually made a list Friday night of what I wanted to do to relax. That’s how tightly wound I was.
Saturday morning I got up bright and early headed to a yoga class to start my unwinding and relaxing. I really cannot think of a more perfect way to kick off a weekend of no plans. By Saturday afternoon I found myself getting a relaxing pedicure with Meg and after that I curled up on the couch with my furry baby, watching Christmas movies and I decide I should whip up a quick seasonal cocktail. Gingerbread felt appropriate given that we are just a couple days away from my favorite day of the year.
This cocktail is spicy and has a strong molasses flavor, it tastes just like a traditional gingerbread cookie. If you want it sweeter add a bit more maple syrup or honey, or use a smidge less molasses. The fresh ginger is optional, but I personally love the little bits of it floating in the cocktail, such a great taste.
[print_this]Gingerbread Cookie Cocktail – Gluten-free + Vegan
makes 1 drink
- 2 ounces spiced rum
- a decent-sized pinch each of ground nutmeg and cloves
- 1/2 tsp ground cinnamon
- 1 teaspoon organic unsulphured blackstrap Molasses
- 1 tablespoon maple syrup, honey or other liquid sweetener
- 1/4 teaspoon freshly grated ginger (optional)
- Ginger beer, I prefer Bundaberg Ginger Beer or Reed’s Premium Ginger Brew
For the rim
- Cinnamon and raw sugar (or coconut sugar)