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Gingerbread Sour | Egg Farmers of Canada | Taste and Tipple

Gingerbread Sour

This Gingerbread Sour takes holiday baking into cocktail form with the help of Canadian eggs.

Course Drinks
Cuisine Canadian
Keyword Eggs, Gingerbread Sour, Rum
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 1½ oz aged amber rum OR zero-proof rum
  • ¾ oz lemon juice
  • ¾ oz gingerbread syrup
  • 1 egg white
  • Garnish: mini gingerbread man

Gingerbread Syrup

  • 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

Instructions

  1. Add all ingredients to a shaker and dry shake for 15-20 seconds. Add ice and shake again until well-chilled.
  2. Strain into a chilled coupe glass.
  3. Garnish with a mini gingerbread man.

Gingerbread Syrup

  1. In a small saucepan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
  2. 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.
  3. 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.