This gingerbread whiskey sour is sweet and tangy with all of the spiced flavours of gingerbread and a classic creamy finish. You’ll love this Christmas twist on a classic cocktail – perfect for serving after dinner during the holiday season.
While an amaretto sour might just be my all-time favourite classic cocktail, a whiskey sour is my go-to if I have a bottle of bourbon on hand. I do just love anything citrus-based. I mean, my drink of last summer was this limoncello spritz!
When making this cocktail, I really wanted to create a drink that tastes like Christmas but is also simple. I’m really not here to spend ages in the kitchen making drinks—I’d rather be chatting around the table (or watching Love Actually for the 37th time).
The inspiration for the flavours of this cocktail actually came from my vegan gingerbread loaf cake. I top that cake with a simple orange glaze, and the flavours just work so well together. So based on this, I decided to use orange as the citrus in this recipe rather than the traditional lemon. The result is a little sweeter, but it works so well with the spiced flavours of the gingerbread simple syrup.
The simple syrup can be made ahead of time and stored in the fridge for up to two weeks, so it’s a great option to keep on hand for holiday drinks.
Christmas is a great excuse to get creative and enjoy a few (responsible!) drinks with family and friends, so I hope you give this one a try!
Key Ingredients
This gingerbread whiskey sour stays true to the traditional elements of a sour cocktail, just with that festive twist.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Whiskey – you can use any whiskey you like for this cocktail. I’m using bourbon, as I think it works really well in this drink, but use whatever you prefer!
- Orange juice – there’s something so delicious about the combination of gingerbread spices and orange, so we’re using fresh orange juice for the citrus component of this sour.
- Gingerbread simple syrup – this is what gives the cocktail its festive flavours. It’s super easy to make, and a batch will last for up to two weeks in the fridge.
- Egg white – this adds the creamy, frothy element that’s iconic in a sour (and I promise, it doesn’t taste eggy!). For a vegan option, you can use aquafaba instead, with the same results.
- Bitters – optional, but I think a sour just needs that little bit of extra flavour from the bitters. I’m using orange bitters here to keep on theme, but regular aromatic bitters also work if you have them.
Equipment & Tools
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- Cocktail shaker – essential for getting the right mix and froth.
- Coup glasses – technically not essential, but I think this cocktail is so beautifully presented in a coup glass!
Step-By-Step Instructions
To get started, you’ll need to make the gingerbread simple syrup, as it needs time to cool before making the cocktails. I recommend making this the morning of, or the day before, you’re planning on serving your drinks.
Simple syrup is really easy to make at home. It’s one of those things you should never need to buy premade. Simply combine equal parts white sugar and water, and simmer them together until the sugar has dissolved. To make it gingerbread-flavoured, just add the classic gingerbread combination of ground cinnamon, ginger, nutmeg, and cloves.
Once everything is combined and you have a syrup, allow it to cool. Then, store it in a jar or bottle in the fridge until you’re ready to use it. Just note that the spices may sink to the bottom over time. Simply give it a shake before using, and you’re good to go.
To make the gingerbread whiskey sour, add your bourbon (or whiskey of choice) into a cocktail shaker with ice, followed by the orange juice, gingerbread simple syrup, and egg white.
Place the lid on and shake it really well. Strain the drink into your glass and garnish with a slice of orange and a few dashes of bitters. Finally, dust a little extra cinnamon and ginger over the top for the finishing touch.
Recipe FAQs
Yes, if you’re not keen on using egg white, you can easily substitute it with aquafaba (the liquid from a can of chickpeas). It will give you the same frothy texture without the egg. If you’d prefer a non-frothy version, you can skip the egg white or aquafaba altogether.
Freshly squeezed orange juice will give you the best flavour, but if you’re wanting to make this even easier, bottled orange juice is fine. Just be sure to use a high-quality, 100% juice with no added sugars for the best results.
For a beautiful, festive garnish, I recommend a thin slice of orange, a few dashes of bitters, and a light dusting of cinnamon and ginger. You could also add a cinnamon stick or add a dehydrated orange slice.
Traditionally, whiskey sours are served in a rocks glass, but I love serving this gingerbread version in a coup glass for a festive touch. But honestly you can use whatever glass you prefer—just make sure it’s big enough to hold the drink and any garnishes.
More cocktails and drinks:
Non Alcoholic Mojito
Limoncello Spritz
Vegan Baileys (Irish Cream)
Gingerbread Whiskey Sour
Equipment
Ingredients
Gingerbread simple syrup:
- 1 cup water
- 1 cup white sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
For the gingerbread whiskey sour:
- 3 ounces / 90 mls bourbon whiskey
- 1 ½ ounces / 45 mls orange juice
- 1 ½ ounces / 45 mls gingerbread simple syrup
- 1 egg white 30 grams
Instructions
- Make the gingerbread simple syrup. In a small saucepan, add the water, sugar and spices and bring to a boil. Simmer the mixture until the sugar is dissolved.
- Allow the mixture to cool completely and store in an airtight bottle or jar in the fridge for up to two weeks.
- To make the gingerbread whisky sour, add the whiskey, orange juice, gingerbread simple syrup and egg white to a cocktail shaker with ice and shake very well for a couple of minutes.
- Strain the cocktail into a coup glass and garnish with a slice of orange and a sprinkle of extra ground cinnamon and ginger.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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