Go Back
Print

Santiki Claus

Course Drinks
Cuisine Tiki
Keyword Coconut, Pineapple, Santiki Claus
Prep Time 5 minutes
Total Time 5 minutes
Author Yvonne Langen

Ingredients

  • 1 ½ oz aged Jamaican rum
  • ½ oz Wray & Nephew overproof rum
  • 1 oz pineapple juice
  • ¾ oz gingerbread syrup
  • ½ oz coconut cream
  • ½ oz lime juice
  • Garnish: Mint bouquet

Gingerbread Syrup

  • 1 cup brown 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. Short shake all ingredients in a cocktail shaker over 3 ice cubes. Strain into a tiki mug filled with crushed ice.
  2. Garnish with mint bouquet and serve with a straw.

Gingerbread Syrup

  1. In a small saucepan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
  2. Reduce to medium low and let simmer for about 20 minutes. Once reduced and slightly syrupy, remove from heat and let sit for 10-15 minutes.
  3. Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for at least a month.