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Christmas in the Sand | Taste and Tipple

Christmas in the Sand

This drink offers an escape that is cheaper than a beach vacation and will also spare you the hardship of having to fight with the airline when they inevitably lose your bags.
Course Drinks
Cuisine Caribbean
Keyword Brandy, Let's Get Blitzen, Orange Liqueur, Pineapple, Rum
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 1 oz pineapple juice
  • 1½ oz cognac
  • ¾ oz aged amber rum
  • ½ oz Cointreau
  • ½ oz gingerbread syrup
  • ½ oz lime juice
  • Float: ½ oz tawny port
  • Garnish: two pineapple leaves
  • Garnish: three fresh cranberries

Gingerbread Syrup

  • 1 cup demerara sugar
  • 1 cup water
  • 2 tbsp molasses
  • 2 tbsp fresh ginger thinly sliced
  • 1 tsp whole allspice berries
  • 1 tsp whole black peppercorns
  • 5 whole cloves
  • 1 cinnamon stick

Instructions

  1. Add all ingredients, excluding port, to a shaker with ice and shake briefly.
  2. Strain into a large snifter glass filled with crushed ice.
  3. Float tawny port on the surface of the drink.
  4. Garnish with pineapple leaves and cranberries skewered on a cocktail pick.

Gingerbread Syrup

  1. Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
  3. Remove from heat and let cool to room temperature.
  4. Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.