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Gingerbread Collins



Gingerbread Syrup (makes about 2 cups)
  • 2 tablespoons peeled and chopped ginger
  • 1 tablespoon whole cloves
  • 1 teaspoon whole allspice berries
  • 1 cinnamon stick, split in half
  • 2 tablespoons molasses
  • 1 cup brown sugar
  • cups water
  • parts rye whiskey
  • 3/4 part gingerbread syrup (recipe above)
  • 1/2 part freshly squeezed lemon juice
  • Soda water
  • Lemon slice, for garnish
  • Freshly ground nutmeg, for garnish

Chef notes

Cinnamon, allspice and nutmeg make this cocktail the perfect Christmas sipper. It tastes like a sparkling bite of gingerbread in a glass.

Swap option: Use ginger ale instead of soda water if you prefer a sweeter drink. You can also omit the alcohol to make this a mocktail.


For the gingerbread syrup:

Combine all the ingredients in a small saucepan and bring to a boil. Lower heat to a simmer and let cook for 10 minutes. Let cool and strain.

For the cocktail:

Combine the whiskey, gingerbread syrup and lemon juice in a shaker. Shake and strain into an 8- to 10-ounce Collins glass. Top with soda water and garnish with a lemon slice and nutmeg.