1 1⁄2 oz Blended Scotch
1⁄2 oz Bianco Vermouth
1⁄2 oz Mandarin orange juice
1⁄4 oz Apricot liqueur
1⁄4 oz Simple syrup (gingerbread syrup--see Notes)
2 ds Bolivar Bitters, Bittercube
1 wdg Mandarin (as garnish)

Shake; strain; up; garnish.


Gingerbread syrup: Bring 1 c. ea. brown sugar and water to a boil. Toss in 1 inch of peeled ginger, chopped; 8 cloves; 2 cinnamon sticks; 1/2 t. allspice berries; chopped 1/2 nutmeg and simmer covered for 10 minutes. Let cool and fine strain.

Cocktail summary
Picture of Gingerbread
Created by
Craig Eliason, Saint Paul, Minnesota (USA)
Is the
author's original creation
Not yet rated
4 stars
(1 rating)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Mahogany Hall — Irish whiskey, Jamaican rum, Sherry, Cynar, Nutmeg
  • The Prodigal Son — Bourbon, Mezcal, Pedro Ximénez Sherry, Sweet vermouth, Bitters, Hellfire Habanero Shrub, Orange peel
  • Bombay Cocktail (No.2) — Brandy, Dry vermouth, Sweet vermouth, Triple sec, Absinthe
  • Piggly Quigley — Bourbon, Campari, Sweet vermouth, Dry vermouth, Maraschino Liqueur, Absinthe, Lemon peel
  • Frost on the Blossoms — Bourbon, Dry vermouth, Cherry Liqueur, Bitters, Maple syrup
  • Black Pagoda — Brandy, Sweet vermouth, Dry vermouth, Triple sec
  • Hoots Mon — Scotch, Aromatized wine, Sweet vermouth
  • The Nighthawk #3 — Rye, Dry vermouth, Cynar, Bitters, CioCiaro, Orange peel
  • Riddles in the Dark — Rye, Sweet vermouth, Pedro Ximénez Sherry, Bitters, Amaro Nardini, Cherry Liqueur, Lemon peel
  • Jive Turkey — Rye, Bourbon, Dry vermouth, Elderflower liqueur, Bitters, CioCiaro