2021 Let’s Get Blitzen: Cocktail Advent Calendar – Day 7 – Gingerbread Sour. I’m delighted to have been able to create yet another inspired cocktail recipe starring Canadian eggs this holiday season. Last year I partnered with Egg Farmers of Canada to introduce blog readers to the joys of making eggnog from scratch with my Brûléed Pumpkin Eggnog recipe. So many of you messaged or commented to say how making eggnog from scratch made you see this quintessential holiday beverage in an entirely new, magical light – and I couldn’t be happier with that feedback.
This holiday season, Egg Farmers of Canada is encouraging Canadians to get creative in the kitchen with their loved ones through a collection of festive, easy-to-make, cookie recipes. Eggs are a versatile ingredient used in a variety of holiday recipes, including cookie recipes and cookie-inspired cocktail recipes like this Gingerbread Sour.
This post is sponsored by the Egg Farmers of Canada.
Whether binding other ingredients together or simply adding volume, flavour or color, eggs play an essential role in bringing holiday recipes to life.
Whether you’re a sugar cookie fanatic or a chocolate chip connoisseur, these holiday recipes are perfect for preparing with family, exchanging with friends and enjoying at gatherings. In the case of this cocktail, I can promise no gingerbread men were harmed in its creation – although it might taste like it.
The gingerbread syrup I’ve used here is worth every second of effort that goes into making it. The result is the most delectable, authentic gingerbread flavour – I can guarantee you’ll want to put it on everything – ice cream, waffles, you name it.
If you hadn’t realized, cocktailing is a lot like baking. It’s both an art and a science. A lot of chemistry is involved in making the perfect tipple and, like in baking, the temperature of the ingredients is a big part of the equation. For instance, I’d recommend using a room temperature egg in this recipe to get the most out of your egg white. It will foam up more readily if it’s at room temperature.
To quickly get an egg up to room temperature, just place it in a bowl of lukewarm water for a few minutes.
A word to the wise, if you’re making more than one Gingerbread Sour, make sure you only shake one at a time – don’t try to batch two drinks into one cocktail shaker, because you’re likely to end up with egg on your face. I speak from experience.
You can easily adapt this recipe to a non-alcoholic version by swapping out the rum for a non-alcoholic alternative like Lyre’s Dark Cane Spirit.
We Canadians are fortunate to have year-round access to fresh, local, high-quality eggs to use in all our favourite cookie and cocktail recipes, thanks to the hard work of Canada’s over 1,200 egg farmers in all ten provinces and the Northwest Territories.
Thanks to the system of supply management, Canadians can trust that their Canada Grade A eggs are among the best in the world for quality and freshness, produced following world-class standards for food safety and animal care.
Tune into my Instagram stories tonight at 5 pm Eastern for a step-by-step tutorial on how to prepare this Gingerbread Sour!
Join Egg Farmers of Canada and I in celebrating the holidays by getting creative in the kitchen with loved ones! Share your Gingerbread Sour photos, holiday baking, and your love for eggs on social media using #SeasonToShare.
This Gingerbread Sour takes holiday baking into cocktail form with the help of Canadian eggs.
- 1½ oz aged amber rum OR zero-proof rum
- ¾ oz lemon juice
- ¾ oz gingerbread syrup
- 1 egg white
- Garnish: mini gingerbread man
- 1 cup brown sugar
- 1 cup water
- 2 tbsp molasses
- 2 tbsp fresh ginger thinly sliced
- 1 tsp whole allspice berries
- 1 tsp whole black peppercorns
- 5 whole cloves
- 1 cinnamon stick
Add all ingredients to a shaker and dry shake for 15-20 seconds. Add ice and shake again until well-chilled.
Strain into a chilled coupe glass.
Garnish with a mini gingerbread man.
In a small saucepan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
Reduce to medium low and let simmer for about 20 minutes. Once reduced and slightly syrupy, remove from heat and let sit for 10-15 minutes.
Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for at least a month.