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  • Writer's pictureJennifer DiPasquale

Gingerbread Isn't Just For The Holidays

Updated: Jan 31, 2022

Have you ever wished you could have that gingerbread taste the whole year through, or at least a few months after the holidays are behind you. Now you can without baking a fresh batch of cookies.

The gingerbread flip is a delicious cocktail suitable for a winter night in front of the fire. There is a bit of prep work but it is well worth it, and it will allow for multiple flips to be made along with some other gingerbread flavored drinks.

The beauty of this drink is it allows for each drinker to choose their favorite alcohol as the base. It can be made with rye whiskey, bourbon, gin, rum or brandy. Of course the flavor changes depending on which spirit you choose but everyone loves a cocktail that highlights their fav.

This recipe calls for a whole raw egg, which can creep some people out, so I have an alternative in case you just can't "do" the egg. You can sub in an egg white or just use half n half or heavy cream to get that yummy foam, This technically is not a Flip if you don't add the egg, but I won't tell.

During the making of this cocktail you will use a technique that is important when using an egg - dry shaking. This will give you the nice foam but will not chill the drink like shaking on ice will. So this drink will be shaken twice. Share this tidbit to impress your friends as you mix up this cocktail for them.

Gingerbread Flip

2 oz Rye Whiskey, Bourbon, Gin, Rum or Brandy

1/2 oz Gingerbread Syrup (recipe below)

3-4 dashes of Elemakule Tiki bitters (link to purchase)

Whole egg*

Ginger snap cookie for garnish

1. Combined all ingredients in a shaker and dry shake (no ice). Be sure to shake well to incorporate the egg with all the other ingredients.

2. Strain and place back into shaker with ice and shake to chill

3. Strain into a chilled coupe glass and sprinkle grated cookies lightly on top

4. Enjoy!

Gingerbread Syrup

1 cup water

1 cup sugar

1 T honey

1 (1 in) piece of fresh ginger root, peeled and sliced

1 cinnamon stick, broken into large pieces

8 whole cloves

½ t whole allspice berries

½ t whole peppercorns

½ t ground nutmeg

1. In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. 2. Reduce heat, cover, and simmer for 25 to 30 minutes. 3. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth into a glass container. 4. Store in the refrigerator for up to a month.

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