Gingerbread Cookie Cocktail
This Gingerbread Cookie Cocktail recipe post was made in partnership with Mad March Hare. Recipe and ideas are my own.
Have you heard of poitín? Pronounced “put-cheen” this spirit dates all the way back to the 6th century. In fact, it is believed to be the oldest spirit in the world! For the amount of mystery it carries, it has just as much flavor. Poitín is noted as Ireland’s original spirit, often being dubbed as the Irish Moonshine. It’s a beloved part of the Irish culture, so much so that people secretly distilled it for over 300 years when it was banned in the 16th century. Now that it’s legalized, the Irish have dedicated a day to poitín and its long-standing history.
And this year happens to commemorate the sixth International Poitín Day which celebrates the tradition and resurgence of the liquor. It occurs annually on November 18th and it’s only right to make a cocktail with poitín on this special day. Although we may be celebrating a little late this year, we have a delicious cocktail to honor the holiday that you’re going to want to try!
The Gingerbread Cookie Cocktail is made with Mad March Hare Poitín, Meyer lemon juice, fresh orange juice, gingerbread syrup, an egg white, and sprinkled with cinnamon. It’s optional to garnish with a gingerbread cookie for a seasonal look, but I highly recommend it! I love this recipe because of the homemade gingerbread syrup which is so simple to make. This cocktail is a strong but smooth blend that carries a little bite from the liquor, mellowed out by the sweet gingerbread syrup.
If you’re curious about tasting poitín like I was, then you have to try it from Mad March Hare! They produce premium poitín using only the finest locally sourced ingredients in Ireland and you can purchase their products here. This strong spirit is meant to be sipped on and as soon as you take that first sip you can feel the warmth throughout your body. That’s why I love balancing the poitín with a little bit of sweetness and spice. It gives the spirit the proper balance to fully taste some of the notes.
Sip on the Gingerbread Cookie Cocktail this season and get a taste of Irish history!
And if you aren’t already, definitely follow me on Instagram and Facebook, to make sure you never miss a recipe, get tons of behind the scenes pics of everything I’m shaking up, shooting, and enjoying!
Gingerbread Cookie Cocktail
Gingerbread Cookie Cocktail
Equipment
Ingredients
Gingerbread Syrup
- ½ cup brown sugar
- ½ cup water
- 1 tsp ground ginger or 1/2 inch fresh ginger
- 2 whole cloves
- 1 tsp molasses
Gingerbread Cookie Cocktail
- 2 oz Mad March Hare Poitín
- ½ oz gingerbread syrup
- ½ oz Meyer lemon juice
- ½ oz fresh orange juice
- 1 egg white
- pinch of cinnamon sprinkle
- Gingerbread cookie garnish optional
Instructions
For the Gingerbread Syrup
- Add water and brown sugar to a small saucepan over medium heat. Heat, stirring until the brown sugar dissolves.
- Add all other ingredients and bring to a simmer. Reduce heat and simmer for 10 minutes.
- Cool and strain into a jar.
For the Gingerbread Cookie Cocktail
- Add Mad March Hare Poitin, gingerbread syrup, citrus juices and egg white to a cocktail tin and dry shake (no ice) vigorously.
- Add 1-2 small pieces of ice and shake until the ice is melted.
- Strain into a cocktail glass.
- Top with a sprinkle of cinnamon. Garnish with a gingerbread cookie, if desired.
