1 oz. ginger beer
1 tsp. ginger juice
1 1/2 oz. dark rum
1 tsp. cinnamon schnapps
Pinch of ground cloves
1 egg white
Crystallized ginger square
Finely ground gingerbread cookie
[Recipe found HERE]
Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Dip into a saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, rum and cinnamon schnapps into a shaker. Add a pinch of ground cloves. Separate an egg and add egg white to shaker. Shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the foamier the drink. Add ginger beer and stir slightly. Pour into glass.
Garnish with a cinnamon stick and crystallized ginger square, and sprinkle the top with finely ground gingerbread cookie.
You can substitute brown sugar or cinnamon sugar to rim glass.
Tuesday, May 21
We sat down with Anne Pasternak for a few questions about Creative Time's past and future, as well as the importance of having an awareness about public art in the city.