All the mouthwatering recipes in our series “The Main Ingredient” have one thing in common: They all contain cookies. All you need are three ingredients to make this “Gingerbread Lady” craft cocktail. Rim the glass with crushed gingerbread snaps to make it extra ginger-y.
There’s something about a bourbon-based drink on a cold winter’s day that just feels right. It fits with the hygge vibe that helps get us through this time of year. That’s why when I recently co-hosted a “Sips and Stems” event to support Smile Farms — the signature philanthropic partner of 1-800-Flowers.com, Inc. — I was excited to see “The Gingerbread Lady” as the featured cocktail.
Sips and Stems, which this year was held Oct. 6 at the Westhampton Country Club on Long Island, is a fun get-together featuring a craft cocktail and floral DIY. It introduces attendees to Smile Farms, raises much-needed funds, and brings people together to support a good cause.
As general manager of The Bungalow Bar in my hometown of Rockaway Beach, Queens, Katy Grey is responsible for creating the fabulous seasonal craft cocktail menu at this favorite local spot. Katy always participates in Sips and Stems, and, as we were well into the fall and coming up on the holidays, she recommended The Gingerbread Lady as the featured cocktail. And, as always, she was right — it was a big hit that night and will be the drink of choice at all my holiday gatherings.
I can also see myself enjoying it while relaxing with a good book in front of the fire and eating a plate of delicious gingerbread cookies.
‘The Gingerbread Lady’ Craft Cocktail
Gingerbread Simple Syrup
- 1 1/2 cups golden caster sugar
- 1 tablespoon fresh ground ginger
- 1 cinnamon stick
- ¾ cup water
- 1 1/2 ounces bourbon
- 1 1/2 ounces gingerbread simple syrup
- 1/2 ounce honey
- gingerbread snaps, crushed
Gingerbread Simple Syrup
- Put the sugar, water, ground ginger, and cinnamon stick into a saucepan, and bring to a gentle boil. Simmer for 5 minutes, stirring occasionally, until sugar is dissolved.
- Let cool and transfer to an airtight bottle or container.
- Store in refrigerator for 2 to 3 weeks.
- Add bourbon, gingerbread simple syrup, and honey to a cocktail shaker, add ice, put top on shaker, and shake until mixed.
Rimming the Glass
- Put honey on one plate and crushed gingerbread snaps on another.
- Before adding ice to the glass, place the rim in the honey and then in the cookie crumbs.
- To me, rimming the glass makes all the difference. Cheers!