This post was made in partnership with Kerrygold Irish Cream Liqueur. Recipe and ideas are my own.
Do you have a holiday cookie tradition? I think I may have perfected my gingerbread cookie recipe this year. I mean, I’m using Thomas Keller’s Bouchon recipe as the base, so you really can’t go wrong with that. But, it is the first year that I made a cookie like this that didn’t just separate and spread all over the cookie sheet pan. I’ve yet to find my perfect sugar cookie recipe though. That I can never get right and that always spreads and won’t hold its shape. So, we all have to go without any holiday cookies that are gingerbread; thankfully no one complains. Sorry Santa.
While making these cookies I thought about how great the baking spices would be in a cocktail. Sure, we see lots of dashes of cinnamon or nutmeg this time of year, but those in combination with an intense ginger flavor…well we’ve got a perfect pair for some whiskey and a hot cocktail. I refer to these heated cocktails during holiday time as winter warm ups. They’re a great companion to a fireplace and a pair of hands in need of warmth.
This month I’ve teamed up with Kerrygold Irish Cream to make my perfect fireside winter warm up with all the wonderful baking spices found in these gingerbread cookies. It packs a punch of ginger but also has lots of nice spice from the Irish whiskey, and that touch of chocolate and cream in the Kerrygold adds a superb richness to the drink that doesn’t get watered down. And that’s probably because they use real chocolate, and the cream used to make the liqueur comes from grass-fed cows and is a third creamier than what you usually find on the market. You can alter the hot water amount in here to your liking; I keep it around 3 ounces. If you’re feeling really ambitious, you might think about making your own whipped cream and adding some gingerbread syrup to the mix for a super dose of yummy gingerbread-ness (I did. It’s so worth it! Just a tablespoon is all you need to add to your canister.).
After making this cocktail I need to rethink my gingerbread recipe and add a little chocolate and whiskey and there too now. Then it will be perfect.
Let’s get warmed up!
Gingerbread Winter Warm Up (makes two drinks)
3 ounces Irish whiskey
1-1/2 ounces Kerrygold Irish Cream
1-1/2 ounces gingerbread syrup, see recipe below
3 dashes Angostura bitters
6-8 ounces hot water (just under boiling)
whipped cream, optional
In a mixing glass, add the Irish whiskey, Kerrygold Irish Cream, gingerbread syrup and bitters. Stir to combine everything and divide between two glasses. Pour in 3-4 ounces of hot water into each glass and stir gently to combine. Optionally top with whipped cream and a dusting of cinnamon.
Adapted from Le Pain Quotidien
2 cups water
1-1/2 cups granulated sugar
1 tbsp ground ginger (or 3 slices, 1/4″ thick fresh ginger with skin on)
1/2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground allspice
Put all ingredients in a medium saucepan over high heat and bring to a boil. Lower temperature and keep at a simmer for 20 minutes. Remove from heat, strain fresh ginger out if using, and let cool to room temperature. Once cool, place in an air-tight container. Refrigerate up to one month.