Pain d'Epices recipe

1 2/3 oz Havana Club® Anejo Especial rum
1 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.

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