This Gingerbread Cocktail is a festive cocktail with a prominent festive taste. It’s just like a drinkable dessert!Jump to Recipe
Hello everyone. Happy Friday!
day Friday – another cocktail. Indeed, this holiday season is going to be the season of cocktails on this blog. Hopefully, you don’t mint. Well I am quite positive you don’t mind.
Previously I shared this refreshing Cranberry Orange Cocktail and this rich Gingerbread Cream Liquor. This Gingerbread Cocktail is deferent than that creamy liquor, though. It’s definitely lighter in terms of the consistency. Also, it is way less sweet. It still delivers the same gingerbread flavour, but this cocktail is for those who prefer bold, strong cocktails.
This cocktail is easy to make. First, you will make a simple gingerbread syrup with fancy molasses, honey, sugar, spices, and water. Filter the syrup if desired and then cool it. For the cocktail, simply combine the desired amount of the syrup (Don’t be too generous as it’s sweet!) with any strong alcohol. I used umber spiced rum because I think its caramel and vanilla notes were perfect. However, you can use any other available or favourite strong spirit such as whiskey, bourbon, or even vodka.
As I said, the version I made (As shared in the recipe) is strong and moderately sweet: 1/2 part of syrup to 2 parts of rum. Andrew was 100% happy and happily approved this version. For myself, I diluted it with some water and added a few extra drops of the syrup. If you wish, you can use a little of cream for the added smooth texture and taste. It also realized that you can serve it with some whipped cream or even ice cream as an after-dinner cocktail. It’s like a gingerbread affogato just without any coffee LOL (Note to self: to make gingerbread affogato!)
I hope you like this cocktail, and you will give it a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
This Gingerbread Cocktail is a festive cocktail with a distinguished festive taste. It’s just like a drinkable dessert!
- Gingerbread Syrup:
1-2 tbsp. fancy molasses
2 tbsp. honey
1/4 cup brown sugar
1/3 cup water
1/2 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. cardamom, nutmeg, and allspice each
1/2 to 1 oz. gingerbread syrup (or to taste; 1 oz. for sweet version)
2 oz. of spiced rum or other alcohol such as whiskey, bourbon, etc.
optional: water or cream for a lighter version
Ice cubes (optional)
- Gingerbread Syrup:
- For the syrup, in a small saucepan combine all ingredients over medium heat. Cook, occasionally stirring, for 5 minutes. Off heat and cool. If desired, filter using a fine strainer to get rid of spices. Once cooled, the syrup will thicken up and will remain the consistency pf thin (runny) honey.
- In a shaker combine the syrup, alcohol, and ice cubes (if using). Shake for about 20 seconds them filter to remove the ice. This will be a strong cocktail. If you wish, you can dilute it with a part of water or light cream. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.