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Bracing yet eminently cozy and sippable, a Grumpy Gingerbread bourbon cocktail is perfect for Christmas or any winter evening.
Why we love this recipe
This cocktail has a cute name and a hygge vibe, but it means business. Full of the flavors of the season — cardamom, clove, cinnamon, a gentle waft of star anise, and more — it couldn’t be cozier. Yet its strength, balanced bitterness, and elegant demeanor elevate it from the realm of typical themed cocktails into something more sophisticated.
A Grumpy Gingerbread:
- Starts with a strong, smooth bourbon base
- Gets layers of gentle bitterness from the Italian amaro Cynar and Angostura bitters
- Has a complex blend of cozy winter spice at every turn
- Is just sweet enough to be festive, without overdoing it
What you’ll need
Here’s a glance at the ingredients you’ll use to make this bourbon cocktail.
- Bourbon makes this cocktail the warmest, coziest version of itself. If you prefer a slightly drier experience, you can substitute rye.
- Cynar (pronounced CHEE-nar) is an Italian amaro that’s great either on its own as a digestivo or mixed into cocktails. Though it’s made with artichokes, you won’t know it from the taste. It’s got a beautiful combination of sweetness, bitterness, and cozy spice, and it adds the perfect je ne sais quoi to this winter cocktail. I’ve used the stronger 70-proof version because that’s what I have on hand these days, but you can absolutely swap in the original, lighter version.
- I’ve used the delicious cardamom and clove simple syrup from Royal Rose, but it’s quick and easy to make on your own if you prefer. Instructions in the recipe card below.
- Angostura bitters add another layer of woodsy spice and ensure that this cocktail stays balanced between gentle sweetness and bitterness.
How to make it
Here’s what you’ll do to make this bourbon cocktail. You can see all the steps in action in the video that accompanies this post, and get the details in the recipe card below.
- Place plenty of ice into a mixing glass. Pour in the bourbon and Cynar.
- Pour in the cardamom and clove simple syrup and dash in the bitters.
- Mix until very well chilled.
- Strain into a coupe glass, garnish with star anise, and serve.
Expert tips and FAQs
You sure can. Into a pitcher, pour 2 cups bourbon, 1/2 cup Cynar, 1/2 cup spiced simple syrup, and 24 dashes Angostura bitters. Add 1/2 cup filtered water. Chill well. Then pour individual servings into coupe glasses and garnish.
If you don’t have (or don’t like) star anise, you can garnish this drink with a cinnamon stick or an orange twist.
Split Rock Distilling and Royal Rose Syrups
Big thanks to our new friends and Newcastle, Maine neighbors at Split Rock Distilling and Royal Rose Syrups for gifting us the bourbon and cardamom clove syrup used in this recipe. These handcrafted, grain-to-glass organic spirits and accompaniments are Maine’s first. They’re beautifully local but also available to ship.
More great Christmas cocktails
Here are some of of other favorite stiff drinks for Christmas.
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Grumpy Gingerbread Bourbon Cockail
Ingredients
For the cocktail
- 2 ounces (60 ml) bourbon whiskey
- ½ ounce (15 ml) Cynar
- ½ ounce (15 ml) cardamom and clove simple syrup (see note)
- 3 dashes Angostura bitters
- Star anise, to garnish
To make your own cardamom and clove simple syrup
- ½ cup (100 grams) sugar
- ½ cup (118 ml) water
- 10 whole cloves
- 10 cardamom pods, green or a combination of green and black
Instructions
- For the cocktail
- Fill a mixing glass with plenty of ice.
- Pour in bourbon, Cynar, and syrup. Add three dashes of Angostura bitters.
- Stir until very well-chilled.
- Strain into a coupe glass, garnish with star anise, and, serve.
To make your own cardamom and clove simple syrup- In a small pot, combine 1/2 cup sugar and 1/2 cup water.
- Crush 10 whole cloves and 10 cardamom pods (green or a combination of green and black) with the side of a chef's knife, in a mortar and pestle, or with a pulse or two in a clean spice grinder.
- Add crushed spices to pot.
- Bring liquid to a boil over medium-high heat, stirring until sugar is dissolved.
- Reduce heat and simmer for two minutes.
- Let syrup cool completely before using. You can store it tightly sealed in the fridge for up to a month.
Notes
- Use your favorite bourbon in this recipe, or swap in rye for a bit of a drier experience. It's flexible.
- I've used Cynar 70 proof, but you can use the original, lighter version, too.
- Royal Rose graciously gifted me their delicious cardamom and clove simple syrup for this recipe, but it's quick and easy to make your own according to the instructions above.
- If you'd like to serve this drink at a party, you can batch it by scaling up. Into a pitcher, pour 2 cups bourbon, 1/2 cup Cynar, 1/2 cup spiced simple syrup, and 24 dashes Angostura bitters. Add 1/2 cup filtered water. Chill well. Then pour individual servings into coupe glasses and garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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