Pain d'Epices
1 2/3 oz Havana Club Anejo Especial rum1 oz Pedro Ximinez sherry
1/2 oz Monin gingerbread syrup
1 - 1 1/2 oz freshly squeezed orange juice
Chill a martini glass. Pour the rum, Pedro Ximenez and Monin pain d'epices (gingerbread) syrup over ice in a mixing glass. By hand, squeeze the juice from half an orange into the glass. Stir slowly and at length. Strain into a martini glass, and serve.
