Christmas Cookie Cocktail Series: Gingerbread Whiskey

August 9, 2018

When it comes to holiday spirits, Whiskey is a common sight on the drinking table. Whiskey in the Gaelic dialect means water, and the Irish refer to it as the “water of life”. Made primarily from fermented grain mash, this fine liquor holds a bold, oaky flavor thanks to the wooden casks it was aged in.

Gingerbread, on the other hand, is a spiced cookie that parallels whiskey in terms of its historical existence. Using ginger and honey, this sweet biscuit has been a fond reference to a runaway man-shaped cookie that gets eaten by a fox. The same cookie-man has also played a significant role in everyone’s favorite ogre-movie, Shrek.

Now there’s no such thing as live gingerbread men, but you can bring these cookies to life with this Christmas cocktail recipe. The strong taste of the ginger adds a delightful spiced flavor to the whiskey, changing the whole dynamic between cookies and liquor altogether.

Have this drink with some freshly roasted chestnuts, turn up those jazzy holiday tunes, and you’re for in a relaxing evening filled with good vibes and holiday cheer.

Christmas Cookie Cocktail Series: Gingerbread Whiskey

Total Time: 45 minutes / Yield: 1-2 servings

Ingredients for the Gingerbread Whiskey

  • 2 pcs. gingerbread cookies, cut into desired shape (see below for gingerbread cookie recipe)
  • 3 shots whiskey
  • Juice of 1 lime
  • 2 packs instant salabat (ginger tea) drink mix
  • 300 ml water
  • 1 cup ice

Ingredients for the Gingerbread Cookies

  • 3/4 cup butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 3 tbsp molasses
  • 1 pc egg
  • 2 cups all purpose flour
  • 2 tsp ginger powder
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Procedure for the Gingerbread Cookies

  1. Preheat oven at 350 F. Mix butter and sugar in a bowl. Add molasses and egg.
  2. In a separate bowl. Mix together flour, baking soda, salt, and spices.
  3. Add the flour mixture in the butter mixture until well combined. Do not over mix.
  4. Cover with a plastic wrap and chill for 30 minutes or until firm.
  5. Scoop 3cm balls on a baking sheet and slightly flatten using your fingers.
  6. Bake for 10-15 minutes.

Procedure for the Gingerbread Whiskey

  1. Dilute salabat powder in water.
  2. Put in shaker and add whiskey, lime, and ice.
  3. Shake well.
  4. Pour into cups.
  5. Garnish with cookies then serve.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

6 comments in this post SHOW

6 responses to “Christmas Cookie Cocktail Series: Gingerbread Whiskey”

  1. mrdeliciousph says:

    I too like Christmas cookie cocktails, in a San Miguel bottle.

  2. […] ask the bartender for his recommendation for a more complex drink next time, or try out one of our cocktail recipes instead. It won’t be as sweet, but it’ll be infinitely more […]

  3. Jami Hawkins says:

    cannot find the drink mix anywhere. any suggestions to sub?

  4. […] Recipe & Photo credit to […]

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