Warm gingerbread flavor meets a classic whiskey sour in this cozy, ginger-forward, holiday cocktail. Muddled fresh ginger adds the kick to a good whiskey and bright citrus, our Barrel Aged mixer brings the depth and homemade gingerbread syrup ties it all together. Perfect for winter gatherings or festive nights.
Servings: 1
Cook Time: 5 Minutes
Prep Time: 15 Minutes
Total Time: 20 Minutes plus chill time for the syrup
INGREDIENTS:
- 1 small piece of fresh ginger
- 2 oz. Whiskey
- ½ oz to 1 oz. Lemon juice (depending how sour you like it)
- ½ oz. Rustic Oak Barrel Aged Cocktail Mixer
- ½ - 1 oz. gingerbread syrup (depending on how sweet you like it)
Gingerbread Syrup:
- One 2” piece of fresh ginger
- ½ Cup granulated sugar
- ½ Cup water
DIRECTIONS:
- To make the gingerbread syrup, add the fresh ginger, sugar and water to pot. Cook on medium heat, stirring constantly, until the sugar dissolves. Remove from the heat and allow to cool. Refrigerate for at least an hour or, ideally, overnight. Strain out the ginger and keep in the fridge for up to two weeks.
- To make the cocktail, add the small piece of fresh ginger to a cocktail shaker along with the whiskey, lemon juice, Barrel Aged mixer and gingerbread syrup.
- Muddle the ginger, add ice and shake well.
- Strain into a cocktail glass and garnish with a gingerbread cookie.
