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Syrup recipes

Gingerbread
Syrup

real ginger heat, cinnamon, allspice, clove, and deep demerara, the holidays in a bottle, but it plays in July too
Jump to recipes
A quick note on pouring: our syrups are rich, more like a bartender's 2:1 syrup than thin simple syrup, so a little goes a long way. If a favorite recipe calls for 3/4 oz simple syrup, start with 1/2 oz of ours and adjust to taste.
7 recipes
Pick your night

From easy pour to showstopper

● Tonight
Five minutes, no special gear
Spiced MuleGingerbread ShandyPorch Tea
●● This weekend
A shaker and a little time
Island GingerbreadGingerbread Penicillin
●●● Show-off
Fire, foam, and an audience
Ginger VolcanoBrûlée Flip
● TonightYear-round

Spiced Mule

spicy & bright · effortless · fizzy · serves 1

The Moscow Mule already wants ginger; this one gets a whole spice rack. A quarter-ounce of Gingerbread Syrup turns a good mule into the one your friends ask about. Ice-cold in August, just as good by the fire.

Methodbuilt in the glassGlasscopper mug or highball, over ice

Ingredients

  • 2 oz vodka (or bourbon, for a Kentucky Mule)
  • 1/4 oz Gingerbread Syrup
  • 1/2 oz fresh lime juice
  • 4 oz chilled ginger beer
  • lime wedge and a thin slice of fresh ginger, for garnish

Steps

  1. Fill a mug or highball glass with ice.
  2. Add the vodka, Gingerbread Syrup, and lime juice.
  3. Top with the ginger beer and give it one gentle stir.
  4. Garnish with a lime wedge and a slice of ginger.
No-Sweat Swap: No ginger beer? Use 4 oz soda water and bump the syrup to 1/2 oz, drier, spicier, still a mule.
● TonightWarm weather

Gingerbread Shandy

crisp & spiced · low-proof · beer-based · serves 1

The beer in your fridge is one lemon away from a backyard hero. Gingerbread Syrup and lemon turn a plain lager into a spiced, sunny shandy, the same trick Belgian brewers use when they add spice to wheat beer.

Methodbuilt in the glassGlasschilled pint glass

Ingredients

  • 1/2 oz Gingerbread Syrup
  • 1/2 oz fresh lemon juice
  • 10 oz cold light lager or wheat beer
  • lemon wheel, for garnish

Steps

  1. Add the Gingerbread Syrup and lemon juice to a chilled pint glass.
  2. Tilt the glass and slowly pour in the beer.
  3. Stir once from the bottom and garnish with a lemon wheel.
No-Sweat Swap: Pouring for a crowd? A 12-pack, 1 cup lemon juice, and 3/4 cup syrup in a pitcher, pour to order.
● TonightZero-proofWarm weather

Porch Tea

tea-house spice · zero-proof · refreshing · serves 1

Southern sweet tea, but with a little ginger kick and a lot more personality. Brew it strong, chill it hard, and make a pitcher, it disappears.

Methodbuilt in the glassGlasshighball or mason jar, over ice

Ingredients

  • 6 oz strong black tea, chilled (unsweetened)
  • 3/4 oz Gingerbread Syrup
  • 1/2 oz fresh lemon juice
  • lemon wheel and mint sprig, for garnish

Steps

  1. Fill a tall glass with ice.
  2. Add the tea, Gingerbread Syrup, and lemon juice; stir well.
  3. Garnish with a lemon wheel and mint.
No-Sweat Swap: Pitcher: 6 cups tea, 3/4 cup syrup, 1/2 cup lemon juice. Want it spiked? 1 1/2 oz bourbon per glass.
●● This weekendWarm weather

Island Gingerbread

tropical & spiced · shaken · sweet-heat rim · serves 1

Ginger and pineapple are old friends in the Caribbean. Aged rum brings the depth, fresh pineapple brings the sunshine, and a chili-lime salt rim lights up every sip. Tropical, a little savory, and dangerously easy.

MethodshakenGlassrocks glass, rimmed, over ice

Ingredients

  • 2 oz aged rum
  • 1 oz pineapple juice (fresh if you can)
  • 3/4 oz fresh lime juice
  • 1/2 oz Gingerbread Syrup
  • chili-lime seasoning (like Tajín) and a lime wedge, for the rim
  • pineapple wedge, for garnish

Steps

  1. Run a lime wedge around half the rim of a rocks glass and dip it in chili-lime seasoning. Fill with ice.
  2. Add the rum, pineapple, lime, and Gingerbread Syrup to a shaker with ice. Shake hard until ice-cold (15 seconds).
  3. Strain into the glass and garnish with a pineapple wedge.
No-Sweat Swap: No chili-lime seasoning? Mix a pinch of chili powder into flaky salt. Or skip the rim, it's still a knockout.
●● This weekendYear-round

Gingerbread Penicillin

smoky & spiced · shaken · modern classic · serves 1

The Penicillin is one of the great modern classics, scotch, lemon, honey, and fresh ginger under a smoky float. Gingerbread Syrup already carries the ginger and then some, so the spec gets simpler and the drink gets deeper.

Methodshaken, then floatedGlassrocks glass, over a large ice cube

Ingredients

  • 2 oz blended scotch
  • 3/4 oz fresh lemon juice
  • 1/2 oz Gingerbread Syrup
  • 1/4 oz peated (smoky) Islay scotch, for floating
  • candied ginger on a pick, for garnish

Steps

  1. Add the blended scotch, lemon juice, and Gingerbread Syrup to a shaker with ice. Shake until ice-cold (15 seconds).
  2. Strain into a rocks glass over a large cube.
  3. Pour the Islay scotch slowly over the back of a spoon so it floats on top.
  4. Garnish with candied ginger.
No-Sweat Swap: No Islay scotch? Skip the float and it's a Gingerbread Gold Rush, use bourbon in place of the blended scotch.
●●● Show-offWarm weather

Ginger Volcano

tiki · crushed ice · flaming garnish · serves 1

Pure tiki theater. A rum punch loaded with pineapple, lime, and Gingerbread Syrup, crowned with a floating lime-shell 'volcano' that burns blue, and a pinch of cinnamon tossed over the flame throws off sparkles. Lights down for this one.

MethodshakenGlasstiki mug or large rocks glass, crushed ice

Ingredients

  • 1 1/2 oz aged rum (Jamaican if you have it)
  • 1/2 oz overproof rum (or more aged rum)
  • 1 oz pineapple juice
  • 3/4 oz fresh lime juice (save one spent lime half)
  • 1/2 oz fresh orange juice
  • 1/2 oz Gingerbread Syrup
  • 2 dashes aromatic bitters
  • for the volcano: 1 spent lime half, 1 sugar cube or small crouton, 1/2 tsp lemon extract, a pinch of ground cinnamon
  • mint sprig, for garnish

Steps

  1. Add everything except the volcano and garnish to a shaker with ice. Shake hard (15 seconds) and strain into a tiki mug packed with crushed ice.
  2. Float the spent lime half, cut side up, on top of the ice. Set the sugar cube inside and soak it with the lemon extract. Put the extract bottle away.
  3. Light the sugar cube with a long lighter. Hold a pinch of cinnamon about 6 inches above and sprinkle it over the flame for sparkles.
  4. Let the flame burn out on its own (or smother it with an upside-down glass), then remove the shell and add mint and a straw.
No-Sweat Swap: No lemon extract? A 1/4 oz splash of overproof rum in the shell works too, measure it into a jigger first, well away from any flame.
Safety: Tie back hair and sleeves, clear the area of paper and towels, and work on a heat-proof surface. Never pour from a bottle toward a flame. Keep a lid or saucer nearby to smother flames. Let everything cool and make sure all flames are out before anyone takes a sip.
●●● Show-offCold weather

Brûlée Flip

rich & velvety · whole-egg flip · torched sugar crust · serves 1

Eggnog's more sophisticated cousin. A whole egg shaken with brandy and Gingerbread Syrup turns silky and custard-like; a dusting of sugar on top gets torched into a glassy crème-brûlée crust you crack with a spoon.

Methoddry shaken, then shakenGlasssmall coupe or heat-proof glass

Ingredients

  • 2 oz brandy or aged rum
  • 1/2 oz Gingerbread Syrup
  • 1/2 oz heavy cream
  • 1 whole egg
  • pinch of salt
  • 1 tsp demerara or white sugar, for the crust
  • freshly grated nutmeg, for garnish

Steps

  1. Add the brandy, Gingerbread Syrup, cream, egg, and salt to a shaker without ice. Shake hard for 15 seconds.
  2. Add ice and shake again until ice-cold (15 seconds). Strain into a chilled coupe and let the foam settle for 30 seconds.
  3. Sprinkle the sugar evenly over the foam. Sweep a kitchen torch across it until it melts and turns amber (5–10 seconds).
  4. Let it set for a minute, grate nutmeg on top, and crack the crust with a spoon at the table.
No-Sweat Swap: No torch? Skip the crust and grate nutmeg on top, it's a classic Flip, and still gorgeous.
Safety: Tie back hair and sleeves, clear the area of paper and towels, and work on a heat-proof surface. Never pour from a bottle toward a flame. Keep a lid or saucer nearby to smother flames. Let everything cool and make sure all flames are out before anyone takes a sip. Raw egg: use fresh, clean eggs (pasteurized if serving anyone pregnant, elderly, or immunocompromised), or aquafaba.