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Gingerbread Cookie Cocktail

Prep Time5 mins
Total Time5 mins
Yield: 1


  • Small saucepan
  • Strainer
  • Jar
  • Cocktail tin
  • Cocktail glass


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


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.