Gingerbread Old Fashioned
This gingerbread old fashioned is warm, cozy, and perfectly spiced. It’s a festive little twist on the classic old fashioned, made with homemade gingerbread syrup that brings all those holiday cookie flavors right into your glass.
About this recipe
The gingerbread old fashioned is a holiday cocktail made with bourbon (or rye whiskey), homemade gingerbread syrup, and Angostura bitters. The gingerbread syrup adds warm spices like cinnamon, ginger, nutmeg, and cloves. What I love about this drink is that the syrup adds a touch of sweetness without overpowering the whiskey. It’s still very much a classic old fashioned, just with that cozy, gingerbready warmth running through it.
The key to this recipe is the homemade gingerbread syrup. I have a full post with step-by-step photos for that, so I won’t go through the whole process here. But in short, you combine water, brown sugar, spices, and molasses in a saucepan, bring it to a boil, then let it cool and steep. I like using ground spices because they remind me most of actual gingerbread cookies. The flavor is more intense and evenly distributed than with whole spices. Just make sure you strain the syrup well through a muslin cloth, fine sieve, or coffee filter so it’s smooth and grit-free.
Key ingredients and why
Method
- Add the gingerbread syrup and bitters to a rocks glass and give it a quick stir.
- Pour in the whiskey and stir to combine.
- Add a large ice cube (or several smaller ones) to the glass.
- Express the oil of an orange twist over the drink, then drop it into the glass.
Tips
More holiday cocktails
If you love whiskey cocktails, check out more of my whiskey cocktail recipes. Here are a few of my favorite holiday cocktails:
Gingerbread Old Fashioned
Ingredients
Cocktail
- 2 oz bourbon or rye whiskey
- 1/2 oz gingerbread syrup
- 2 dashes Angostura bitters
- Large ice cube or several smaller cubes
- Orange twist for garnish
Gingerbread Syrup
- 1 cup water
- 1 cup dark brown sugar
- 2 Tbsp molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract
Instructions
Gingerbread Syrup
- In a small saucepan, combine the water, brown sugar, spices, vanilla, and molasses.
- Stir over medium heat until the sugar dissolves. Bring to a gentle boil.
- Remove from heat and let the syrup cool completely, allowing the spices to steep. The longer you leave them, the richer the flavor.
- Strain through a muslin cloth or coffee filter into a jar or airtight container. Store in the refrigerator for up to two weeks.
Cocktail
- In a rocks glass, combine the gingerbread syrup and bitters. Stir briefly.
- Add the bourbon and stir to combine.
- Add a large ice cube or several smaller cubes to the glass.
- Express the oil of an orange twist over the drink, then drop it into the glass. Serve immediately.
Notes
- The gingerbread syrup already has a full recipe post with step-by-step photos. Find it here.
- Ground spices give the most intense gingerbread flavor, but they need to be strained well. A muslin cloth or coffee filter removes all the grit.
- Bourbon works best here thanks to its natural sweetness and caramel notes. Rye is a great alternative if you prefer a spicier, drier drink.
- Make the syrup ahead of time. It keeps in the fridge for up to two weeks.
- Use a large ice cube for slower dilution and a colder drink.
- Adjust the amount of syrup to taste. Start with 1/2 oz (15 ml) and add more if you’d like it a little sweeter.
