Blackberry Farm

Friends of the Farm

Gingerbread Bumpkin

Ginger Bread:
Marshmallow Foam:
½ bag small marshmallows
1 oz. Root Liqueur
1 C. Hot Water
1 C. Half and Half or Cruze Farm’s Whole Milk
 
Toast Marshmallows with a tourch.  Add marshmallows to hot water and stir until completely melted.  Add liqueur and dairy.  Stir and refrigerate to cool, at least one hour.  Place mixture in an ISIS cream whipper and charge with 2 NO2 cartridges.
 
The drink:
2 oz. Buffalo Trace Bourbon
¾ oz. Snap Ginger Snap Liqueur
 
In a cocktail shaker with ice combine the bourbon, puree and liqueur.  Shake and strain into a cocktail glass.  Top with the Marshmallow foam.  Garnish with pieces of cinnamon bark.