Gingerbread Whiskey Sour
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.
Servings 1 serving
Calories 346kcal
Equipment
Ingredients
Gingerbread simple syrup:
- 1 cup water
- 1 cup white sugar/granulated 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
Calories: 346kcal | Carbohydrates: 36g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 76mg | Potassium: 162mg | Fiber: 0.1g | Sugar: 35g | Vitamin A: 85IU | Vitamin C: 21mg | Calcium: 12mg | Iron: 2mg
